Pasta with Broccoli and Walnuts

Method

1. Separate the broccoli stem and the florets. Cut the stem into chunks.
2. Bring a large pot salted water to the boil. Drop in the broccoli stems, and after about 5 minutes, drop in the florets. The cooking time depends on the size of your broccoli, but the stems should be fork-tender and the florets still whole.
3. Remove with a slotted spoon and reserve.
4. Add the pasta to the same water in which the broccoli was cooking and cooking until one minute before it is cooked to your taste for firmness.
5. While the pasta is cooking, place the pieces of walnut into a small frypan on medium heat and cook for a few minutes until toasted. Set aside.
6. Next, continue the sauce. Peel and cut the garlic into thick slices. Place Monini Classico Extra Virgin Olive Oil in a large frypan that will fit all the broccoli and the pasta and turn the heat to medium. Add the garlic slices and cook, tipping the saucepan so that the oil is along one border of the pan and the garlic slices fry.
7. Once the garlic starts turning golden, remove with a slotted spoon and discard. Add the cooked broccoli to the frypan plus a good pinch of chilli flakes and toss so that it is well coated with oil.
8. After a few minutes, remove a handful of broccoli florets with tongs; these will be used for garnish so set them aside. Using a fork, mash the remaining soft broccoli in the frypan so that it becomes creamy and falls apart. If the sauce seems a bit thick, add some of the pasta cooking water to loosen.
9. Add salt and pepper to taste.
10. Next, using a slotted spoon add the  almost-cooked pasta and stir through.
11. Cook for another minute, adding pasta cooking water if needed.
12. Serve on warmed plates, garnished with reserved broccoli florets, toasted walnuts and plenty of grated cheese