Orecchiette with broccoli, lemon and Parmesan

Bring a large pot of water to a boil first, since it takes the longest.

Cut the broccoli florets into small pieces so they melt into the sauce.

In a skillet, let extra virgin olive oil and thinly sliced garlic sizzle; add hot chili flake.

Add the broccoli and cook a couple of minutes. Add lemon zest.

Add the stock to the broccoli. At the same time, put the orecchiette into the salted boiling water for 8 to 9 minutes. Salt the broccoli well.

When the broccoli is tender, add a little starchy cooking water and the very al dente orecchiette, a dab of butter, a squeeze of lemon and a good handful of grated Parm.

Cook together 2 to 3 minutes, until the pasta finishes cooking in the sauce and absorbs its flavor.

Plate and finish with extra Parm, black pepper and a drizzle of extra virgin olive oil.