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