- 200g sprouting brocolli chopped into 2cm pieces
- 125g orechiette pasta
- extra virgin olive oil spray
- 2 cloves garlic, peeled and finely chopped
- 1 mild red chilli, deseeded and finely chopped
- salt and pepper
Boil the brocolli in salted water for about 3 minutes until it is just yielding. Drain and then refresh in cold water and set aside to dry.
Cook the pasta according to the packet instructions until al dente.
Heat a spritz of olive oil in a non stick frying pan. Add the garlic and the chilli. When the garlic is just staring to colour, add the brocolli. Saute for about five minutes until cooked. Season with salt and pepper.
Add the brocolli mixture to the cooked and drained pasta. Spritz once again with olive oil, stir together and serve.
This was a lovely dish and we'll definately be having it again. Another tip I've picked up from my running buddies is to take a few Jelly Babies sweets with you. If you are running out of energy near the end of your run they give you a little boost.