Bring a large pot of salted water to a boil. Add 300 grams of fusilli pasta and cook according to the package instructions until al dente. Drain and set aside, reserving some of the pasta water.

While the pasta is cooking, cut one large head of broccoli into small florets. Blanch the broccoli florets in boiling water for 2 minutes, then drain and set aside.

In a large pan, heat 2 tablespoons of olive oil over medium heat. Add 2 minced garlic cloves and cook until fragrant, about 1 minute.

Add the blanched broccoli to the pan and sauté for 3-4 minutes. Season with salt and pepper to taste.

Add the cooked fusilli pasta to the pan with the broccoli. Toss to combine, adding a little reserved pasta water if the mixture seems dry. Cook together for 2 more minutes.

Remove from heat and stir in a handful of grated Parmesan cheese and a squeeze of lemon juice for extra flavour.

Serve hot, garnished with additional Parmesan cheese and red pepper flakes for a bit of heat, if desired.