b'FOODI n Sea so nBroccoli & Pancetta Casareccia Serves 4Ingredients50 pine nuts 300g casareccia pasta1 tbsp olive oil 300g broccoli, cut into small florets175g pancetta, cubed 100g sundried tomatoes, sliced 4 cloves garlic, sliced 30g parmesan, gratedpinch dried chilli flakes (optional)Cook the pasta in a large pan of water until al dente. Reserve some of the water and then strain.Dry fry the pine nuts in a saut pan, stirring frequently. Remove and set aside before adding the oil to the pan. Add the pancetta when hot and fry until crispy. Add the broccoli florets, garlic and chilli flakes if using. Cook for 5 minutes before adding the sundried tomatoes and some pasta water to loosen.Add the drained pasta to the pan and mix thoroughly before transferring to warmed bowls. Serve, topped generously with parmesan.'