- 500 g broccoli
- Sea salt and freshly ground black pepper
- 350-400 g fresh taglioni
- Olive oil
- 1 red chilli, split
- 2 cloves garlic, crushed
- 1 log chevin (goat’s-milk cheese)
- Tapenade, for serving
Separate the broccoli into florets and slice in half if large.
Bring a large pan of salted water to the boil, then drop the broccoli florets into the boiling water. Return to a boil, then remove using a slotted spoon.
Stir in the pasta and cook according to package instructions until al dente. Drain, but reserve the cooking water. Meanwhile, gently heat a few glugs of olive oil with the chilli and garlic in a large pan.
Add the broccoli and stir, then mix in the pasta. Add a ladle or two of the pasta water, then crumble the cheese over the pasta and cook for a few minutes, stirring, until it starts to melt.
Check seasoning, noting that the tapenade is salty. If necessary, add another ladle of the reserved pasta water to loosen the taglioni.
Serve drizzled with olive oil and a spoonful of tapenade.
Cook’s tip: Double the chevin if you want to make the meal extra cheesy, or sprinkle with Parmesan at the table.
Per serving: 2 098.4kJ, 15.4g protein, 20.7g fat, 59.5g carbs