Fiery Basil and Broccoli Penne

• 1 lb penne or 1 lb fusilli
• 1 head broccoli, cut into florets
• 1 -2 tablespoon olive oil
• 1 small onion, chopped
• 2 slices streaky bacon, chopped
• 2 hot red chili peppers, thinly sliced
• 2 garlic cloves, peeled and thinly sliced
• 28 fresh basil leaves
• sea salt & freshly ground black pepper
• 12 lemon, juice
• parmesan cheese or pecorino cheese, grated, to serve

1. Cook the pasta in a large pan of boiling salted water for five minutes.
2. Add the broccoli and continue to cook until the pasta is just cooked and the broccoli is just a little bit overcooked.
3. Heat the oil in a small frying pan and cook the onion, bacon, chilies, garlic and half the basil for eight minutes or so until they are nicely golden and the pasta has cooked.
4. Drain the pasta and broccoli (use a large sieve as you will lose a lot of the broccoli through the big holes of a colander) and return to the pan.
5. Stir in the bacon and onion mixture, the remaining fresh basil leaves and plenty of freshly ground black pepper.
6. Squeeze in the lemon juice and serve with the grated cheese.

penne, broccoli, olive oil, onion, bacon, hot red chili peppers, garlic, basil, salt, lemon, parmesan cheese

Taken from www.food.com/recipe/fiery-basil-and-broccoli-penne-424785 (may not work)