Ingredients | Serves 4 

3 tbsp olive oil

Pinch chilli flakes 

5 cloves garlic, grated 

1 whole broccoli (approx. 300g), minced and washed then drained 

½ cup White wine 

1 litre chicken stock

Salt and pepper 

130g farfalle  

1 lemon zest and juice  

Salt and pepper 

2 tbsp each fresh dill & fresh parsley, finely chopped 

Garnish: 1 cup feta, 10 sundried tomatoes sliced, more fresh parsley and/ dill chopped up together so easy to serve. 

Method 

1. Place your deep saucepan on a medium heat and add plenty of extra virgin olive oil Add the garlic and chilli and let these cook for a couple of minutes, it shouldn’t burn or caramelise too much. If it does, you need to add more oil. 

2. Add the broccoli and saute for about 5 minutes

3. Pour in the wine followed by the chicken stock. Season heavily with salt and pepper. 

4. Bring to a simmer. Turn the heat down slightly if necessary so it doesn't simmer too much. Cook the pasta for about 5 minutes and when it starts to soften, add the zest and juice of 1 lemon (add more juice if you like) as well as the fresh dill and parsley. 

5. Let this cook until the pasta is al dente. Remove from the heat. 

6. Serve straight away with plenty of the feta and sundried tomato garnish and top with lashings of extra virgin olive oil and finish with some black pepper. 

Notes: this is a very simple recipe, which is all about the ingredients. Don’t skimp on the garlic, the garnish or the extra virgin olive oil! You could also add some green pesto to the soup at the same time you add the lemon.