- 1 red onion
- A head of broccoli
- 1 garlic clove
- 1 chilli
- A 200g pack of lardons
- A 200g bag of penne
- A 50g chunk of Parmesan
- 1 tbsp olive oil
- Sea salt and freshly ground pepper
- Frying pan
Peel and roughly chop the onion. Break the broccoli into small florets. Peel and crush the garlic. Halve and finely chop the chilli – flick out the seeds for less heat. Finely chop the chilli.
Warm 1 tbsp oil in a frying pan over a medium heat. Fry the lardons for 8-10 mins till crisp. Stir often so they cook evenly.
Add the onion. Season with pepper. Turn the heat down to low and fry for 5-8 mins till the onion is soft and lightly golden.
While the onions cook, bring a pan of salted water to the boil. Tip in the penne and simmer for 5 mins.
Stir the garlic and chilli into the frying pan. Cook and stir over a low heat for 2 mins till the pan smells sweet and spicy. Take the pan off the heat. Cover to keep warm.
Add the broccoli florets to the penne. Simmer for another 3-5 mins till the penne and broccoli are tender but not too soft.
Drain the penne and broccoli and tip into the frying pan. Toss well to mix. Divide into bowls and grate over some Parmesan to serve.
Any leftover Parmesan will keep, wrapped, in the fridge for a week. Try grating it over vegetable soups or adding to dumpling mixtures before cooking.