Rich & Creamy Cacio E Pepe Butterbeans With Tenderstem Broccoli & Smoky Chipotle Toasted Sunflower Seeds

Method

1. Preheat your oven to 220°C / 200°C fan and take out a baking tray and large saucepan.
2. Place the tenderstem broccoli into your roasting tray, drizzle over a little olive oil and season with salt and pepper. Roast for 10-15 mins or until tender but still with some bite.
3. Drain the butterbeans , then add them and the cacio e pepe sauce to your saucepan. Place over a medium heat until it begins to bubble, then cook for 5 minutes more, stirring often. After this time the beans should soften and the sauce will thicken and reduce slightly. Next add the spinach and stir through for 1-2 minutes until just wilted, then remove from the heat.
4. Add ½ - 1 tbsp of olive oil to the chipotle sunflower seeds in a small ramekin or bowl.
5. Divide the cacio e pepe butterbeans and tenderstem broccoli between serving bowls, then drizzle the chipotle sunflower seeds over the top. Season to taste with salt and pepper. Enjoy!