Orecchiette with Chilli Pecorino, Broccolini & Pine Nuts

• 1 500g packet of orecchiette pasta
• 1 bunch of broccolini
• 1/4 cup toasted pine nuts
• 1 long red chilli finely chopped
• 1/4 cup extra virgin olive oil
• 1.5 cups chilli pecorino grated
• Salt and pepper to taste

1. Cook pasta according to the packet instructions, drain and set aside.
2. Cut broccolini into three pieces per stalk & blanch in a pot of boiling water, cooking for roughly 2 minutes, strain right away and place the broccolini into an ice bath to keep its colour and al-dente texture. Strain and set aside.
3. In a large pan, toast the pine nuts until they are golden and fragrant.
4. Pour in olive oil, add broccolini, orecchiette pasta, chilli and 1/2 cup of pecorino cheese.
5. Add salt and pepper to taste.
6. Fold all ingredients together lightly to heat and combine the flavours, then serve with 1/4 cup of pecorino on each plate/bowl to garnish.

Note: If you are not into spicy food you can omit the chilli from the recipe and use normal Floridia pecorino instead of the chilli version.