Cook the Orecchiette according to the packet instructions.
Meanwhile, prepare the Tenderstem by cutting the florets off and slicing the stem - steam or boil for about 3 minutes until just tender.
While the Tenderstem in cooking, sauté 400g peeled raw prawns in butter with 2-3 cloves crushed garlic and a good pinch of dried chilli flakes until they are pink and just cooked through. Then add a generous handful of chopped flat leaf parsley, season well with salt and black pepper.
Add the cooked Orecchiette and Tenderstem to the prawns, toss well and serve immediately.
Recipe courtesy of Tenderstem Broccoli