2 stalks broccoli
2 lemons, sliced in half
Salt + pepper
1 packet spaghetti – I use wholemeal spelt
1 brown onion, halved and thinly sliced
2 cloves garlic, minced
½ cup white wine
½ cup reserved pasta water
Persian goat’s cheese in oil
Preheat the oven to 180*C.
Slice the broccoli into little trees and place on a lined baking tray with the lemons – cut side down. Drizzle with olive oil and sprinkle the chilli, salt and pepper to your liking. Roast for 20 minutes or until the broccoli becomes charred.
While the broccoli is roasting, bring salted water to the boil, add the pasta and cook until al dente.
Heat a large pan over medium heat and add the oil. Fry off the onions and garlic before adding in the white wine. Cook for a minute or so until the alcohol burns off, then add the broccoli, pasta and the reserved pasta water. Squeeze over the charred lemon juice and dot through some chunks of goat’s cheese along with a drizzle of the oil it’s marinating in.