It is also the perfect lunch box addition as you can make it the night before,
its so good I sometimes find my husband snacking on this cold from the fridge.
300g broccoli florets
150g good, smoked pancetta cut into small pieces
1 tablespoon olive oil
4 cloves of garlic – peeled and sliced
1 teaspoon chilli flakes (optional)
400g pasta shells
35g fresh, shaved parmesan
Knob of butter
Salt, pepper and extra chilli flakes to taste
Break up the broccoli into small florets and remove the tough stalks.
Bring a pan of lightly salted water to the boil and cook the broccoli for 3 minutes. Leave to drain and cool in a colander.
Begin to boil your water for the pasta.
In a large pan fry the pancetta in a little olive oil until crisp, add the garlic, chilli flakes and a good grind of black pepper, fry the garlic until it browns, being careful not to burn, stirring all the time, then take off the heat.
Cook your pasta shells.
Just before your pasta is cooked, re-heat the pancetta and broccoli together.
Drain the pasta and stir through the butter followed by the pancetta and broccoli and half the parmesan.
Serve with the rest of the parmesan sprinkled on top and season to taste with salt, pepper and extra chilli flakes if desired.