Pasta with purple sprouting broccoli

Method

1 Divide the purple sprouting broccoli into florets. Cut off and discard any tough stem ends, then cut into bite-size pieces, separating the stems and flower tops into two piles. Wash, drain and set aside. Put on a large pot of water to boil for the pasta.

2 Heat a sauté pan on a low heat, add 2 tablespoons of the oil and the garlic. Cover the pan and cook gently for about 5 minutes until the garlic is soft. Uncover, raise the heat, add the chilli flakes and cook for another minute or so until the garlic is pale gold. Off the heat, remove the garlic to a small bowl using a slotted spoon and pour the remaining tablespoon of oil over it. Set aside.

3 Return the pan to the heat and add the broccoli stalks, 100ml water and  teaspoon salt. Cover and simmer until the stems are half cooked. Add the flower tops and continue cooking until the stems are tender and the water has been absorbed: about 10 minutes.

4 While the broccoli is cooking, generously salt the boiling pasta water and add the pasta. Cook, uncovered, until it is tender but still has a bit of bite. Drain well, reserving a cupful of the cooking water.

5 Measure 4 tablespoons of the reserved cooking water back into the pasta pan and add the lemon juice, reserved garlic and its oil. Bring to the boil and immediately add the drained pasta and purple sprouting broccoli. Mix together, adding the parsley, half the lemon zest and salt and black pepper to taste.

6 Serve at once in warm bowls, sprinkling over the remaining lemon zest and a generous measure of cheese shavings.