400 gmdried spelt spaghetti500 gmbroccoli (about 1 large head), thick stalks discarded, florets finely chopped90 mlolive oil2garlic cloves, finely choppedFinelygrated rind and juice of 2 lemons50 gmparmesan, finely grated, plus extra to serve½ cupfinely chopped flat-leaf parsleyProsciutto crumbs2 tbspolive oil50 gmcoarse fresh sourdough breadcrumbs2prosciutto slices, diced1garlic clove, finely chopped
Cook pasta in a large saucepan of boiling salted water until al dente (6-8 minutes), add broccoli, drain (reserve 40ml pasta water) and return pasta, broccoli and reserved pasta water to pan.
Meanwhile, for prosciutto crumbs, heat oil in a frying pan over medium-high heat. Add breadcrumbs and prosciutto, stir occasionally until crumbs are golden and crisp (3-4 minutes), then stir in garlic, season to taste and set aside.
Heat oil in a separate frying pan over medium-high heat, add garlic and lemon rind, cook until fragrant (30 seconds), then add to broccoli mixture with lemon juice, parmesan and parsley, and toss to combine. Serve hot with prosciutto crumbs and extra parmesan.