Photo: Marina Oliphant
- 300g penne
- 1 head of broccoli, broken up into smallish florets
- few tbsp extra virgin olive oil
- 80g pancetta or bacon
- 2 cloves garlic, thinly sliced
- ½ tsp chilli flakes
- 1 tbsp chopped parsley (optional)
- grated parmesan to serve
Cook penne in plenty of boiling salted water. When half cooked, throw in the broccoli.
Heat a frying pan over a medium heat, add some of the oil and cook pancetta until crispy. Add the garlic and chilli, stir until lightly golden and remove from heat.
Drain pasta and broccoli - the broccoli should be soft and broken up - and add to the pan of garlic and pancetta. Cook for a few minutes, tossing and adding a touch more pepper, salt and oil.
Serve with parmesan.
This recipe is featured in the book, Spring which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
- Cuisine - Italian
- Course - Lunchbox