• The short video below will really help!

For the panko topping

• Heat the olive oil in a fry pan over a medium heat.
• Add the breadcrumbs, mix well to evenly coat then toast 3 - 4 minutes until golden brown. They can turn quick so don't leave them alone and stir often so they brown evenly.

For the broccoli and pasta

• Boil the broccoli in well salted water for 3 minutes. Do not drain! Remove with a slotted spoon into a sieve or colander and then boil your pasta in the same water straight away.

For the sauce

• While pasta is boiling, put the oil and garlic in a cold fry pan big enough to hold all the pasta at the end. Place it over a gentle heat to bring up to a gentle sizzle. It helps infuse the oil with the garlic doing it from cold.
• When sizzling add the red pepper flakes and let them cook for 30 seconds. The garlic shouldn't brown so turn heat down if you need.
• Add the cooked broccoli in and on a very ow heat let it gently cook while your pasta finished boiling. I use a wooden spoon to mash it up slightly.
• When the pasta is a minute away from being done scoop half a cup of pasta water out of pot and add to broccoli mixture. Turn heat up slightly to bring it to a simmer.
• Add the lemon juice and pepper in and mix through.
• Add your cooked pasta into fry pan (I do this straight from the water pot with tongs so I can use any of the left over pasta water if I need).
• Toss the pasta with the sauce then arrange the pasta in an even layer.
• Turn your heat down and sprinkle the grated parmesan cheese on top in an even layer then let it gently melt on top for 1 - 2 minutes undisturbed!
• Using tongs spin the pasta around and around quickly until the cheese is incorporated.
• Serve with some extra grated parmesan and the panko on top if using. Enjoy!