Instructions: Cut the broccoli into florets, including the stems and leaves. Blanch them in salted boiling water until bright green.

Meanwhile, mince the garlic and add to the olive oil, allowing the flavours to infuse. When the broccoli is cooked, drain and toss the hot broccoli with the garlic oil.

Cook the penne in a Morganware Pasta Pot* of salted boiling water until tender then drain and add to the broccoli mixture. Season with salt and pepper and plenty of parmesan cheese.

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