Pasta with broccoli and lemon

SERVES 4

Ingredients:

1 head of broccoli, about 12oz (350g), cut into florets

1 tbsp olive oil

1 red onion, finely chopped

1 red jalapeño chile pepper, seeded and finely chopped

¼ cup dry white wine

finely grated zest of 1 lemon

2 garlic cloves, finely chopped

12oz (350g) dried penne

juice of 1 lemon, to serve

freshly grated Parmesan cheese, for serving (optional)

sea salt and freshly ground black pepper

Method:

1 Cook the broccoli in a pan of boiling salted water for 10–15 minutes or until soft and slightly overcooked. Drain and chop coarsely. Heat the oil in a large frying pan, add the onion and a pinch of salt, and cook over low heat for 5 minutes or until soft. Stir in the chile, then add the wine. Raise the heat and bubble for a couple of minutes.

2 Lower the heat, and add the lemon zest and garlic. Season well with salt and pepper, then stir in the broccoli, toss together, and set aside.

3 Meanwhile, cook the pasta as the package directs, until it is tender yet still firm to the bite. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss together with the reserved cooking water. Add the broccoli mixture, the squeeze in the lemon juice. Toss again, sprinkle with Parmesan, and serve.

Variation:

Add some diced pancetta while cooking the onion; or add cooked diced ham to the broccoli mixture.

Pasta with broccoli and lemon