Preparation time: 10 minutes
Cooking time: 15 minutes
300g (10½oz) wholewheat fusilli
300g (10½oz) broccoli crown, cut into florets
2 tsp olive oil
2 cloves garlic, thinly sliced
1 red chilli, deseeded and chopped
50g (2oz) walnuts, roughly chopped
Grated zest and juice of 1 orange
2 tbsp finely grated Grana Padano or Parmigiano Reggiano
1 Cook the pasta in a large saucepan of boiling water for 11 minutes until al dente.
2 Meanwhile, cook the broccoli in a pan of boiling water for 2-3 minutes then run under cold water. Drain and pat dry on kitchen paper. Cut each floret in half to give a flat surface.
3 Heat half the oil in a heavy non-stick frying pan and cook the broccoli, cut side down, over a high heat for a minute or two until charred.
4 Drain the pasta and return to the pan, then stir in the broccoli.
5 Heat the remaining oil in the frying pan and add the garlic and chilli. Cook for a minute until just golden then add the walnuts, orange zest and juice and bring to the boil. Add to the pasta pan, toss together then divide between 4 plates and sprinkle with a little cheese to serve.
Recipe and image courtesy of waitrose.com