Serves 4 as starter. Double quantities for main course.

What you need:
225g/8oz fresh fettuccine
225g/8oz fresh broccoli
2 cloves garlic
2 tablespoons chopped sun-dried tomatoes
2 tablespoons olive oil
110g/4oz parmesan cheese
Crushed black pepper

What you do:
Cut broccoli into florets and dice stalk. Blanch in boiling water 3-4 minutes. Drop fresh pasta into boiling water, return to boil and cook for 2-3 minutes until al dente. On a pan sauté chopped garlic, olive oil, pepper and chopped sun-dried tomatoes, for 1 minute. Add broccoli. Drain pasta and add to oil and broccoli. Mix, toss and serve. Garnish with freshly grated parmesan cheese.

Supplied by May Frisby, Pasta Fresca, Chatham Street, for the 1995 Happy Heart Eat Out campaign.