Preheat oven to 200C/390F.

Scatter almonds on a baking tray and bake for approximately 5-10min or until you can start to smell their aroma and they are browning slightly. Keep a watchful eye on them as they can go from brown to burnt very quickly! Remove from oven and when cool enough to handle chop into small pieces. Set aside.

Line baking tray with baking paper and place slices of prosciutto flat on the tray. Bake for 8 min or until almost crisp. Remove from oven and allow to cool at which point the prosciutto will crisp up. Once crisp, chop into small pieces and set aside.

Bring a big saucepan of salted water to the boil and cook orecchiette according to the directions on the packet until al dente. Reserve 1/4 cup of the starchy cooking water then drain the pasta.

While the pasta is cooking, saute the broccoli. Add olive oil to a frypan over medium to high heat. Toss in the broccoli and cook for 3-5 min, stirring regularly, until starting to go tender. Add the garlic and chilli and cook for a further 2-3 min. Adding the garlic at this point will help prevent it from burning and becoming bitter, but keep a watchful eye on it just in case.

Add the pasta, lemon zest and juice and cooking water back to the pan. Stir to combine then remove from the heat. Stir through the parmesan cheese and divide among four serving bowls. Sprinkle over almonds and prosciutto and serve immediately.