|200 g||tender stem broccoli|
|1/4 cup||fresh chillies|
|1||lemon — zest and juice|
|dried red chilli flakes — to taste|
|sea salt and freshly ground black pepper|
|400 g||ricotta cheese — crumbled|
|10 g||fresh Italian parsley|
|50 g||pine nuts — toasted|
Cook the pasta according to packet instructions, drain and set aside.
Bring a large pan of water to the boil, add the broccoli and blanche for 1 minute, remove, drain and place in a shallow dish.
In a small bowl whisk together the olive oil, lemon juice and zest, chilli, salt and pepper. Pour the mixture over the broccoli, stir well to combine, add the ricotta and parsley, stir to combine.
Toss together the brocolli mixture and pasta, sprinkle with pine nuts.
Divide pasta between 4 serving bowls. Serve with freshly grated Parmesan.
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