Method:
1 Cook the pasta following packet directions until al dente.
2 Heat the butter and a drizzle in olive oil in a large frying pan over medium heat, sauté the broccoli and half the garlic for 2 minutes. Place a ‘cartouche’ over the pan, reduce heat to low and cook 6-8 minutes until tender.
3 Heat a little oil in a frying pan over medium-heat. Add breadcrumbs and remaining garlic, cook 3-4 minutes until toasted.
4 Drain the pasta and add to the broccoli, season with salt and pepper and toss to combine. Arrange on serving plate, sprinkle with garlic crumbs, drizzle with extra virgin olive oil, serve.
Note; A cartouche is a round of baking paper placed directly over the surface of the food to trap in the steam.
