* 400g Penne
* 450g small Broccoli florets
* 2 tablespoons Olive oil
* Garlic to taste, crushed (I use 2 bulbs)
* 1½ teaspoons Bird's eye chilli paste
* 60ml Greek-style Yogurt
* Seasoning
* 25g Parmesan cheese, Grated
* 2-3 tablespoons Pine nuts, Toasted

===Method===
* Heat some lightly Salted water in a large pan until it boils.
* Add the Pasta and place a Steaming basket or Colander containing the Broccoli over the top.
* Cover, bring to the Boil and cook for 8-10 minutes until the penne is Al dente and the Broccoli tender.
* Heat the Oil in a small Frying pan and sauté the Garlic for 2-3 minutes, stirring in the Bird's eye chilli paste and Yogurt about 30 seconds before the end of the cooking time.
* Drain the Pasta and place in a warm serving dish with the Broccoli.
* Season lightly, then add the Garlic / Chilli mixture and toss gently.
* Sprinkle the Parmesan cheese and Pine nuts over the top.
* Serve immediately.

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