“Tenderstem® Broccoli was readily available when I was a child as my mother grew them on the farm where we lived and I always remember when it was in season over dosing on this great vegetable – either with pasta or without.” Aldo Zilli
Serves 4

Cooking time: 15 mins

What You’ll Need:

• 400g Spaghetti
• 60ml good olive oil
• 3 garlic cloves, crushed
• 2 fresh red chillies, finely chopped
• and deseeded
• 100g Tenderstem® broccoli
• 2 tinned anchovy, finely chopped
• 10 basil leaves, ripped
• 100g grated Parmesan
• 2 tablespoons chopped parsley
• Sea salt and black pepper

What To Do:

• Cook the spaghetti according to pack instructions and drain thoroughly.

• Heat the oil in a pan and add the garlic, Tenderstem, anchovy and chilli and sauté for about 3 minutes until the garlic is soft, make sure that you cook over a medium heat as you do not want to burn the garlic.  If you wish at this point you could discard the garlic because the olive oil would have already infused.

• When the broccoli is cooked through add the pasta and Parmesan to the pan with a little of the water from the pasta pot and toss to combine, season and serve immediately with a sprinkling of fresh basil and parsley.

Recipe created by Aldo Zilli, Italian chef and owner of Zilli restaurants for Tenderstem.co.uk