Romanesco, lemon & chilli pasta

This feels like a lovely summery pasta dish with the lime green romanesco cauliflower and the deep green mange tout. The lemon adds lots of fresh zing and the chilli brings a pleasant heat - but if you aren’t a chilli lover just leave it out. It will still taste great.

But the best thing about this dish is that is is all made in one pot, minimising washing up, and it can be made from start to finish in about 20 minutes. Leftovers make a good pasta salad for lunch boxes the following day. I’ve used flat leaf parsley here but this would be good with basil later in the year. You can also make this with broccoli instead of the romanesco cauliflower and you could add in broad beans or fresh peas - they will only need to be cooked for one minute like the mange tout. I didn’t have any black olives when I made it to take the photo, but they are a good addition.

Serves 4 (but easily halved if you want less)

400g chunky pasta shapes (like fusilli or penne)
1 small Romanesco cauliflower
100g mange tout, ends trimmed
50g butter
Splash olive oil
2 large garlic cloves
A pinch chilli flakes – I use Aleppo pepper which is quite a mild chilli flake
Small bunch flat leaf parsley
1 lemon, zest and half of the juice
60g parmesan or another hard cheese, finely grated, plus more to serve
50g black olives, stones removed and torn in half(optional)
Salt & black pepper

1. Fill a large pan with water and bring it to the boil over a high heat. Once boiling season the water generously with salt and add the pasta. Bring back to the boil and cook for 6 minutes, stirring occasionally.

2. Thoroughly wash the Romanesco cauliflower and break or cut it into small florets. Trim the central stalk and then chop it up too, into small squares and roughly chop any leaves that look nice and fresh. I then wash everything again, as with organically grown cauliflowers you sometimes find wee beasties stowed away in-between the florets. Add the romanesco florets to the pasta and cook for another 3 minutes. Finally add the mange tout and cook for one minute more.

3. Scoop a cupful of the pasta cooking water out of the pan and set aside. You can use this to loosen the pasta later if needed. Strain the pasta and vegetables in a colander.

4. Return the pan to the hob over a medium heat. No need to wash it out. Add the butter and olive oil to the pan. Once the butter has melted and is just starting to bubble add the sliced garlic and cook for two minutes until softening. Stir in the chilli flakes, lemon zest and chopped parsley. Add a generous squeeze of lemon juice.

5. Then add the pasta and vegetables back to the pan and stir to mix through the lemony butter. Stir through the cheese and add a little of the pasta cooking water if needed to loosen the mixture. Season well with pepper and then taste and add more salt or lemon juice if you like.

6. To serve sprinkle a few more chilli flakes and a bit more cheese on top. This is great with a green salad on the side.