Ingredients

600g broccoli, cut into florets
1 tb sp olive oil
4 cloves garlic, finely chopped
8 anchovy fillets, roughly chopped
250mls cream
30g basil leaves, torn
2tsp finely grated lemon zest
100g freshly grated parmesan cheese.

Method

Cook the broccoli in a large saucepan of boiling salted water for 3-4 minutes.
Remove with a slotted spoon and drain well.

Heat the oil in a frying pan. Add the garlic and anchovies and cook over a medium heat for 1-2 minutes or until the garlic begins to turn golden. Add the broccoli and cook for a further 5 minutes. Add the cream and half the basil and cook for 10 minutes or until the cream has reduced and slightly thickened and the broccoli
is very tender when tested with the point of a sharp knife.

Puree half the broccoli mixture in a food processor until nearly smooth, then
return to the pan with the lemon zest, half the parmesan and a little water,
if necessary. Stir well, then season with salt and freshly ground pepper.
Add the hot pasta and the remaining to the pan and toss until well combined.
Serve immediately with the remaining parmesan sprinkled over the top.

(Serves: 4-6)