Charred broccoli and cavatelli pasta in a rich buttery garlic broth come together on the stove in under 15 minutes. Serve ...

Stir the broccoli florets and pasta shells into the sauce and boil for 5 minutes, stirring regularly. Tear the garlic bread into the processor (there’s no need to clean it first) and blitz into ...

Remove from water with a slotted spoon, and keep the water boiling for the pasta. 2 cups broccoli florets Add blanched broccoli, basil, almonds, garlic, lemon zest and juice, parmesan cheese, and salt ...

Cook for 3–5 minutes until softened and starting to colour, then add the garlic and broccoli. Season with ... salted water to the boil and cook the pasta following pack instructions until ...

Heat the oil in a frying pan and fry the garlic and rosemary for 2 ... Orecchiette is the traditional pasta shape used with this broccoli sauce, but shells, farfalle or fusilli would work ...

4. Using an emersion blender, blend the broccoli stems and garlic until smooth. 5. Add the pasta, broccoli florets and the remaining pecorino and mix until all are incorporated. 6. Bring to a ...