Preheat your oven to 220°C/200°C fan/gas mark 7. 

Halve any large broccoli florets and pop onto a baking tray.

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. 

When the oven is hot, roast on the top shelf until the edges are crispy and slightly charred, 12-15 mins.

If you'd prefer to boil your broccoli, boil it in step 4 while the sauce simmers for 3-5 mins, until tender.

In the meantime, bring a large saucepan of water to the boil with ½ tsp salt.

When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

While the pasta cooks, peel and grate the garlic (or use a garlic press). Zest and halve the lemon (see ingredients for amount).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the lemon zest, chilli flakes (add less if you'd prefer things milder), breadcrumbs and half the garlic. Season and fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch it like a hawk as they can burn easily.

Once cooked, transfer the zesty garlic crumb to a bowl and set aside.

Return the (now empty) frying pan to medium heat with a drizzle of oil.  Add the remaining garlic and stir-fry for 30 secs. 

Stir in the creme fraiche, veg stock paste, water for the sauce (see pantry for amount) and season with salt and pepper. Simmer until thickened slightly, 3-4 mins. 

Once thickened, stir the hard Italian style cheese, cooked pasta and peas into the sauce. Simmer until piping hot, 1-2 mins.

Add a squeeze of lemon juice and stir through. Taste and add more salt, pepper and lemon juice if needed. Add a splash of water if it's a little too thick.

Share the creamy pasta between your bowls and top with the roasted broccoli.

Finish by sprinkling over the zesty garlic crumb.