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Broccoli-and-pecorino fettuccine

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

50 g butter
3 T olive oil
230 g Tenderstem broccoli, roughly chopped
1 garlic clove, minced
Fettuccine cooked al dente
Pecorino, grated

Method

Heat 50 g butter and 3 T olive oil in a pan.

Add 230 g roughly chopped Tenderstem broccoli and 1 clove minced garlic and cook for 10 minutes, or until tender.

Gently mash with a fork. Serve tossed with al dente fettuccine.

Season and top with grated Pecorino.