Ingredients
1 tbsp olive oil
1 garlic clove, chopped
¼ onion, finely chopped
100g/3½oz broccoli, cut into florets
150ml/5fl oz chicken stock
½ corn-on-the-cob, kernels removed with a sharp knife
100g/3½oz tagliatelle pasta, broken into pieces
salt and freshly ground black pepper
Method
1. Heat the olive oil in a small saucepan and sauté the onion and garlic until soft but not coloured.
2. Add the broccoli and chicken stock and simmer for four minutes until the broccoli is tender. Add the corn kernels and pasta and simmer for a further 5-7 minutes until the pasta is cooked. Season with salt and freshly ground black pepper. Pour into a bowl and serve.
