BUCKWHEAT PASTA WITH PANCETTA, BROCCOLI AND CHILLI

Cook 600gm of broccoli florets until just tender . Drain the broccoli, reserving 1/3 rd cup of the cooking liquid . Put 1/2 the cooked brocoli into a processor along with 2 tbs of the reserved liquid and 1/4 cup of finely grated parmesan . Process till smooth adding a little more of the reserved liquid if necessary . Cook the buckwheat pasta ( I used spirals ) in salted boiling water until el dente . Rinse the cooked pasta under cold water and drain well. Now heat 1 tbs of oil in a non stick frying pan and add 100gm of cubed pancetta and cook over a medium heat for 3-4 minutes until golden . Add 1 tbs of minced garlic , 1 tsp of graed lemon zest and 1/2 tsp of chilli flakes . Stir in the brocoli florets , followed by the processed broccoli mixture and 1/3 rd of a cup of cream. Gently mix to combine and simmer for 2 minutes . Finally add the pasta and toss together until the pasta is coated in the sauce and heated through . Season with cracked black pepper and garnish with finely grated parmesan .