Instructions

Cut the broccoli into small florets, then blanch in a saucepan of boiling water for five minutes (or until tender). Drain and set aside.

Cook the linguine in salted water until al dente. Reserve a cup of the cooking water, then drain.

Meanwhile,  toast the pine nuts in a small fry pan to golden brown.

In a large saucepan, heat the oil over a low heat. Add the chilli and garlic and cook for three minutes (or until the oil starts to take the colour of the chilli. Add the lemon zest and broccoli. Stir, breaking any large pieces of broccoli remaining.

Add the pasta to the broccoli mix in the frypan. Toss through the pine nuts. If necessary add a little extra olive oil and a little reserved cooking water to keep the pasta moist.

Serve in pasta bowls topped with the grated parmesan.