Ingredients

· 1 head broccoli, cut into small florets and stalk cut into small pieces

· 3 teaspoons olive oil

· 150 g penne or fusilli

· 2 garlic cloves, crushed

· 1 tablespoon roughly chopped walnuts

· Pinch of chilli flakes

· ½ lemon, zested and juiced

Method

Heat the grill to high. Put the broccoli on a baking tray and drizzle over one teaspoon of the oil. Season, and toss together. Grill for about 10 minutes, tossing around halfway through, until crispy and charred. Cook the pasta in salted water following pack instructions. Drain, reserving a cup of the cooking water. In a frying pan, heat the remaining two teaspoons oil over a medium heat, and fry the garlic, walnuts and chilli for five minutes until golden. Tip in the pasta, broccoli, lemon zest and juice, reserving a little of the zest. Add a splash of the reserved cooking water and toss everything together to coat the pasta. Serve in warmed bowls with the remaining lemon zest scattered over.