Broccoli, Garlic and Chilli Sauce for Pasta

Apparently this recipe is from Rome. A friend made it for me, and it is so inexpensive but tastes luxurious! Great for kids - you can leave out the chilli and its still very good.

1. 1

   Cut the broccoli into florets, and steam for 5 mins, or until tender.
   Peel the garlic cloves and cut each one in half.
   Gently heat the olive oil in a saucepan and add the garlic, the broccoli, the chilli (crushed), and a little freshly ground pepper.
   Put the lid on and stew gently for 5 mins.
   Remove the lid and start to mash up the broccoli and garlic with a wooden spoon.
   Check the mixture is not too dry, add a little more olive oil or a tablespoon of water, replace the lid, and cook for a further 5 mins.
   Then crush up some more with the wooden spoon - the garlic should be stewed and soft by now, add the lemon juice, season and taste for seasoning.
   Mash the sauce until it is a similar consistency to pesto, remove from heat.
   Cook your favourite pasta - a fresh type is good, and when al dente drain, and stir in the broccoli sauce to coat. Squeeze over extra lemon juice, and serve with plenty of parmesan.