Ingredients

Method

• 400 g broccoli
• 6 cups vegetable stock or homemade chicken broth
• 2 cloves garlic, crushed
• 1 fresh chilli, split
• 250 g slim penne or short pasta
• 1 ball (about 120g) soft mozzarella, torn
• Salt and pepper
• Shavings of pecorino or Italian Parmesan
• Olive oil (optional)

Method

Ingredients

Trim the thick stem and divide the broccoli into florets.
Bring the stock to the boil. Add the garlic and chilli.
Drop in the broccoli and cook until just tender and bright green. Fish it out and set it aside.
Add the pasta and cook until tender.
Scoop it out and mix it with the broccoli, but reserve the remaining stock.
Add the torn mozzarella and season to taste. Moisten with stock.
Add generous shavings of pecorino and a drizzle of olive oil if you like.