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Cacio e Pepe Broccoli and White Beans

Inspired by the traditional Italian pasta dish, this is a cheesey peppery take on broccoli and white beans
Difficulty Level: Easy
Serves: 2


Olive oil
Salt and black pepper
1 head of broccoli
2 400g cans of cannellini beans, drained and rinsed
2 garlic cloves, diced
50g of parmesan cheese, grated
1 handful of parsley leaves, chopped
Drizzle of lemon juice, to serve


  1. Chop the head of the broccoli up into small florets and the broccoli stem into small pieces
  2. Coat a large frypan with oil and heat on medium. Fry the broccoli for 5-10mins, or until softened and lightly charred. Sprinkle with salt, remove from the pan and set aside
  3. Add a little more oil to the pan (if needed) and fry the garlic and beans, stirring occasionally, for about 4-5mins, or until the beans are lightly crisped. Remove from the pan and set aside
  4. To serve, spoon the beans out onto a plate and top with broccoli. Scatter the parmesan and a few turns of freshly ground pepper. Add the fresh parsley and a good drizzle of lemon juice and olive oil