Method

• 1

  Preheat the oven to 200C/400F/Gas 6.

• 2

  Cook the pasta in the boiling water for around 10 mins or until ‘al dente’. (The pasta is ‘al dente’ when it is cooked through, but with a slight bit of firmness left in the middle.) Before you drain the pasta, reserve a few tablespoons of the pasta water.

• 3

  In the other pot of water blanche the asparagus and broccoli. Drain the asparagus and broccoli after one minute and leave to the side.

• 4

  Once the oven is hot put the pine nuts on a baking tray. Put them in the oven for 2-3 minutes to brown off. Watch your nuts like a hawk, as any they can easily burn.

• 5

  Heat the oil in a pan and add a pinch of chilli flakes. Fry for one minute. Add the blanched asparagus, Tenderstem and 3 tablespoons of the pasta water. Cook for two minutes.

• 6

  Combine the vegetables with the drained pasta, Pecorino-style cheese, pine nuts, the basil and finish with olive oil.