Broccoli and feta cheese spaghetti

Broccoli is probably my favourite vegetable of the cabbage family, the one I could eat most. Gentler than its brothers and sisters it lends itself to a variety of dishes. It's a favourite with the Boyfriend, too and his staple vegetable when he cooks.

In summer, I sometimes make a luke-warm broccoli salad with feta. I craved the combination last week but wanted something more adapted to the less than summery temperatures. The result were

Broccoli and feta cheese spaghetti (serves 2)

• one medium-sized broccoli in pieces
• one garlic clove, finely chopped
• a little fresh chili, finely chopped
• one tablespoon olive oil
• some feta cheese, crumbled
  
• a little dried chili flakes
• 160g spaghetti

Cook the spaghetti until al dente. In the meantime, heat the olive oil and gently fry the garlic and chili for a minute. Add the broccoli and fry a little longer. Then add a litte water to the pan and cover. Simmer over a low heat until the broccoli is soft. Blend into a smooth purée and season with salt and pepper. Stir in most of the feta. Drain the spaghetti, reserving some of the cooking water. Carefully mix the spaghetti, cooking water and the sauce until well combined. Serve in deep plates with the remaining feta and chili flakes on top.