200g Tenderstem broccoli - cut the floret ends of the spears and leave whole. Slice the remainder of the Tenderstem spears thinly, on the diagonal.
1 tablespoon olive oil
10 rashers smoked streaky bacon - chopped
1 clove garlic - crushed
1–2 red chillis - deseeded and finely chopped (optional)
400g penne pasta
180ml crème fraiche
handful fresh basil leaves - shredded
freshly ground black pepper
Parmesan shavings
Heat the oil in a large pan (one which has a lid). Fry the bacon until golden brown, then add the garlic and chilli and cook for 30 seconds to soften.
Add the prepared Tenderstem broccoli, stir and put the lid on the pan. Cook for 5–6 minutes or until the Tenderstem® broccoli is tender.
Meanwhile cook the penne in boiling salted water according to pack instructions.
When the pasta is cooked, drain and add to the Tenderstem broccoli. Add the crème fraiche, basil and pepper, and stir to combine.
Serve immediately topped with Parmesan shavings.
