Red lentil penne with broccoli, leek and parsley

Wash and finely chop the leek and celery. Chop the broccoli.

Heat the oil in a frying pan and gently braise the leek and celery, adding a little water every now and then to ensure even cooking without browning.

Add the chopped broccoli to the pan.

Bring a pot of water to the boil and add salt.

Cook the Red Lentil Penne for 7-9 minutes.

Reserve a little cooking water.

Drain the pasta and add to the pan with the vegetables.

Sauté with a little cooking water, a pinch of chopped parsley and a drizzle of oil.

Mix well and serve.