Lemon, Broccoli and Fennel Trofie

Fry the fennel in 1.5 tbsp of oil in a large frying pan. Season with salt and cook for 10 mins to soften, then stir in the garlic, chilli flakes and fennel seeds and cook for 5 mins more. Meanwhile, cook the pasta in boiling salted water until al dente, adding the broccoli to the water for the last 3 mins of cooking time. Drain and save a cup of cooking water.
Add the pasta to the pan with the fennel, stir through the lemon zest and juice, and loosen with some cooking water. Toss until the sauce is glossy, then add the grated pecorino and some black pepper. Drizzle with the remaining oil, scatter with a few more chilli flakes and serve.

30 mins

4 serving

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