300 g (10 oz) purple sprouting broccoli stalks, cut into 2.5– 3.5 cm (1–1 1/2 inch) lengths, or broccoli florets
2–3 tablespoons pecorino cheese with black pepper or mature pecorino, finely grated (optional)
salt and pepper
Bring a large pan of lightly salted water to the boil and cook the linguine for 11 minutes until ‘al dente’, or according to the packet instructions.
Meanwhile, heat the olive oil in a small frying pan over a low heat, then add the garlic and chilli and cook gently for 3–4 minutes until tender. Stir in the lemon juice and vegetable stock and bring to the boil.
Add the broccoli stalks or florets to the stock, then cover and simmer gently for 2–3 minutes until just ‘al dente’, turning occasionally. Season generously with salt and pepper.
Toss the broccoli and chilli-spiked stock gently with the drained pasta, then heap into deep bowls and serve immediately sprinkled with the grated pecorino, if using.