BROCCOLI PASTA WITH PANCETTA

In this ingenious pasta dish, it’s the broccoli that adds the creaminess to the sauce. We love it because there’s no waste – it makes use of the entire head of broccoli, including the stalk – and because it’s utterly delicious.

SERVES 4

✣ 1 large head of broccoli, approx 450g (1lb)

✣ 300g (10oz) wholewheat penne pasta

✣ 154g pack diced pancetta or chopped smoked bacon

✣ 1 shallot or ½ small onion, finely chopped

✣ 1 garlic clove, crushed

✣ Juice of ½ lemon

✣ ½tbsp pul biber (Aleppo pepper) or 1tsp dried chilli flakes

✣ 50g (1¾oz) Parmesan, finely grated, plus extra for serving

1 Bring a large saucepan of salted water to the boil. Meanwhile, break the broccoli into small florets, saving the stalk. Cook the pasta according to the pack instructions, adding the florets to the pan for the final 10 mins. Once the broccoli is very tender, drain using a sieve, reserving 300ml (10fl oz) cooking water.

2 While the pasta and broccoli florets are cooking, dice the stalk into cubes the size of the pancetta.

3 In a large frying pan, fry the chopped stalk with the pancetta and lots of pepper for 8 mins. Add the shallot; cook for

5 mins more, stirring. Once the broccoli is tender, add the garlic for a final 1 min.

4 Add the drained pasta and broccoli florets to the frying pan. Stir through the lemon juice, the pul biber or chilli flakes, half the Parmesan and half the reserved pasta water.

5 Remove from the heat and add the remaining cheese. If it looks dry, stir in a little more pasta water too.

6 Season to taste, serve up into bowls, and add more cheese and chilli if you like.

You could swap the pancetta for a couple of anchovy fillets. Fry with the broccoli stalks and they’ll have melted by the time the dish is finished adding a deliciously rich, umami undertone.