Add salt to a large pot of water and bring to a boil. Cook pasta until tender, but not mushy. Drain in colander and set aside.

Drain and rinse the butter beans in a colander, and then spread them out on a paper towel to dry.

Add 2 tablespoons oil to a large skillet over medium-high heat.

When hot, add the beans and shake the pan gently to spread them into a single layer. Sprinkle with salt and pepper and cook, stirring occasionally until crisp (about 5-10 minutes).

Add a pinch of chile flakes (Taste and adjust the seasoning, adding more chile flakes to taste).

Remove the pan from the heat and transfer the beans to a plate (there’s no need to clean the pan, just set aside.

Return skillet to medium heat and add 2 tablespoons of oil. Saute garlic for 1-2 minutes and then add broccoli. Cover and cook, stirring occasionally until broccoli is tender. Add a little water if needed to avoid scorching.

Combine pasta, beans and broccoli mixture in the pan. Add salt and pepper to taste.

Serve with a lemon wedge to add a zing of flavor!