Broccoli and Courgette Flower Pasta

Ingredients

300g of Broccoli Head

250-300g pasta (I use Barilla Gluten Free or Mamma Flora usually but the above was Tesco and it actually wasn't bad)

3 cloves of garlic

Half a chilli

Half a tub of mascarpone

A handful of courgette flower - prep these by washing, peeling off the green stems and taking out the middle, then steaming until soft.

Parmesan

Method

1. Steam the broccoli until soft.

2. Cook pasta until al dente.

3. In a saucepan fry the garlic and chilli in olive oil for 2 mins. Don't let it burn!

4. Break the broccoli down into small pieces until slightly mushy - I usually use a potato masher.

5. Add to the garlic recipe, then drain the pasta and add that into the saucepan too.

6. Stir in the mascarpone until thoroughly and evenly mixed.

7. Break up the courgette flowers and add these in too, mixing until even.

8. Serve with parmesan sprinkled on top.