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Tenderstem Broccoli and Chilli pasta

broccoli pasta
Tenderstem Broccoli and Chilli pasta

250g (half a box) Woolworths Fiorelli Pasta 
230g Tenderstem Broccoli, roughly chopped
3 tablespoons butter
½ teaspoon dried chilli flakes
1 garlic clove, finely chopped
100g Toasted breadcrumbs
100g Parmigiano Reggiano, freshly grated

Bring 3 Litres of water to the boil and add salt to taste. Add pasta and stir occasionally. Cook briskly for approximately 8 - 10 minutes or until 'al dente'. Lightly blanch the broccoli in the last 2 minutes of cooking. Drain.

While the pasta is cooking, heat the butter and a tablespoon of olive oil in a large frying pan over medium heat. When the butter has melted and starts sizzling, stir in the chilli flakes and garlic. Add the breadcrumbs and fry until golden. Transfer to a plate and return the pan to the heat.

Heat a little oil, then add the drained pasta and broccoli and toss until well coated. Serve scattered with the toasted breadcrumbs and Parmigiano Reggiano

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