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Broccoli-and-pecorino fettuccine

By Hannah Lewry
Full StarFull StarFull StarFull StarFull Star
4
Easy
10 minutes
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.