6 spring onions
2 garlic cloves
250g cherry tomatoes
1 tbsp olive oil
pinch chilli flakes
150g cream cheese
good grating of paemesan
salt and pepper
Bring a large pan of salted water to the boil, add the pasta and cook to packet instructions
Meanwhile slice the spring onions, peel and finely grate the garlic, halve the tomatoes and thinly slice the broccoli florets and stalks.
Heat the oil in a large, deep frying pan. Add the spring onions and fry for 1 minute until soft. Add the garlic and chilli flakes and fry for 1 minute. Add the tomatoes, fry for a couple of minutes until they start to break down then add the broccoli. Fry for 2 minutes then add a ladle of the pasta water, give everything a stir and cover with a lid. Cook for 3-4 minutes until the broccoli is done, then remove the lid.
Drain the pasta, add to the pan with the broccoli and stir to combine. Season with salt and pepper. Stir through the cream cheese and finish with plenty of black pepper and grated parmesan.