- 1 red onion
- A head of broccoli
- 1 garlic clove
- 1 chilli
- A 200g pack of lardons
- A 200g bag of penne
- A 50g chunk of Parmesan
- 1 tbsp olive oil
- Sea salt and freshly ground pepper
- Frying pan
- Pan
- Colander
- 1.
Peel and roughly chop the onion. Break the broccoli into small florets. Peel and crush the garlic. Halve and finely chop the chilli – flick out the seeds for less heat. Finely chop the chilli.
- 2.
Warm 1 tbsp oil in a frying pan over a medium heat. Fry the lardons for 8-10 mins till crisp. Stir often so they cook evenly.
- 3.
Add the onion. Season with pepper. Turn the heat down to low and fry for 5-8 mins till the onion is soft and lightly golden.
- 4.
While the onions cook, bring a pan of salted water to the boil. Tip in the penne and simmer for 5 mins.
- 5.
Stir the garlic and chilli into the frying pan. Cook and stir over a low heat for 2 mins till the pan smells sweet and spicy. Take the pan off the heat. Cover to keep warm.
- 6.
Add the broccoli florets to the penne. Simmer for another 3-5 mins till the penne and broccoli are tender but not too soft.
- 7.
Drain the penne and broccoli and tip into the frying pan. Toss well to mix. Divide into bowls and grate over some Parmesan to serve.
- Tip
Say cheese
Any leftover Parmesan will keep, wrapped, in the fridge for a week. Try grating it over vegetable soups or adding to dumpling mixtures before cooking.