(Serves 4)

Ingredients

250 g pasta cooked al dente (I used gnocchi pasta, but penne, rigatoni, fusilli or farfalle would be fine. Note: gnocchi pasta is not to be confused with gnocchi itself – it’s just a pasta shape.)

3 Tbsp olive oil

300 g chorizo, cut into thin slices

1 Tbsp fennel seeds

2 large garlic cloves, cut into thin slices

200 g broccoli florets, rinsed and drained

20 green olives, drained of their brine (but keep the brine to use in a marinade for lamb or chicken)

200 g cream cheese

Salt and pepper to taste

Plenty of grated Parmesan

16 baby beetroot leaves, washed and dried

Method

Blanch the broccoli florets in boiling water for 2 minutes, refresh under cold running water and drain. Keep aside.

Cook the pasta al dente and drain, but first reserve 3 Tbsp of the pasta water to use in the sauce.

Sauté the chorizo slices in olive oil until golden; only a few minutes will do. Remove.

Add fennel seeds and garlic to the pan and sauté for two minutes.

Add the chorizo back to the pan and then the blanched broccoli florets, olives, cream cheese and the remaining pasta water. Season with salt and pepper. Stir until the cream cheese has melted. Add the cooked and drained pasta and heat through.

Serve with grated Parmesan and scatter with the baby beetroot leaves. DM/TGIFood

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