1 bunch broccoli 1/4 cup olive oil 2 tbsp butter 6 large cloves garlic, minced 6 to 8 anchovy fillets, rinsed,

patted dry and minced Juice of half a lemon Freshly ground black pepper 12 oz (375 g) short pasta such as farfalle, rotini, penne 1/4 cup (50mL)grated Parmigiano Reggiano

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Directions

Cut broccoli into florets. Peel stems, then slice thinly. In large saucepan of boiling, salted water, cook for 2 to 3 minutes or until tender-crisp. Drain. Set aside. In large saucepan, heat oil and butter over medium heat until butter melts. Cook garlic and anchovies for 3 minutes, stirring occasionally, or until garlic softens. Stir in lemon juice; cook for 2 minutes. Add lots of pepper. Stir in broccoli; cook until heated through. Reduce heat to low to hold warm In large saucepan of boiling, salted water, cook pasta for 8 to 10 minutes or until tender but firm. Drain. Return to saucepan. Add broccoli sauce; to combine.

Add Parmesan; toss again. Serve with lots of pepper.