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