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400g tenderstem broccoli
80g orzo pasta
1 garlic clove, thinly sliced
1 tbsp olive oil
8 – 10 stems tarragon leaves, roughly chopped
1 red chilli, finely chopped
Juice and zest of 1 lemon
Trim any woody ends from the broccoli stems and cut the leaves from the stalks. Keep these for later!
Bring a large pan of salted water to a boil and add the orzo to the pan. Simmer for the time stated on the packet.
When there is 6 minutes remaining on the orzo add the broccoli stems to the pan. After another 3 minutes, add the leaves and sliced garlic to the pan.
Drain the broccoli and orzo and return them to the pan.
Add the oil, tarragon, chilli, lemon zest and juice, lots of black pepper and a good pinch of salt.
Gently toss to make sure the orzo and broccoli are evenly coated. Pop into a serving dish ready for the table.
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