1large head ofbroccolicut into small bitesize florets
350g/ 3½ cups of pasta (dry weight)I used fusilli pasta
2tablespoonolive oil divided into 2
3large cloves ofgarlicvery finely chopped or put through a garlic press
¼teaspoonof dried red chilli flakesoptional, use more if you want it to be hotter
40g/ ⅓ of a cup of walnut halvesroughly chopped
50g/ ½ a cup of pecorino cheese (or any vegetarian hard Italian cheese)finely grated + more for serving
¼teaspoonfreshly ground black pepper+ more for serving
Heat the oven to 180°C / 350°F fan oven 200°C / 400°F conventional oven.Cut the broccoli into bite-size florets, add them to a large bowl then add 1 tablespoon of olive oil, the juice of half a large lemon and salt and pepper. Toss the broccoli until it is coated in oil and lemon juice. Transfer the broccoli to a baking tray then put the tray on the middle shelf in the oven.Roast for 15 minutes turning the florets halfway through cooking.
Cook the pasta according to the packet instructions. Reserve ¾'s of a cup of the pasta water before you drain the pasta.
Heat a tablespoon of olive oil in a large saute pan.Add the chopped garlic, ¼ teaspoon of dried red chilli and the chopped walnuts and cook for a minute or two.
Add the cooked and drained pasta to the saute pan, then add the juice of the remaining half the lemon along with the pasta water. Toss well.Add the roasted broccoli and the cheese and gently toss everything together.Season with salt and freshly ground black pepper.Serve immediately with freshly ground black pepper some lemon zest and more cheese.
Leftovers - if you have any leftovers then you can store them in an airtight container in the fridge once cooled. They will keep for a maximum of 2 days.
Reheating - You can eat this cold iI don't recommend freezing this dish. If you do have any leftovers they will keep for about 2 days in the fridge and can be reheated on the hob.
Freezing - I don't recommend freezing this dish.
Broccoli - the size of your broccoli will determine how long it takes to roast. Bigger florets will take longer to cook, and smaller ones will cook quicker.
Nutritional Information - is calculated using an online nutrition tool and is approximate.
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for best results.