1. Bring a large pot of salted water to the boil. Add broccoli and cook for 10 minutes, adding peas for the final two minutes.
  2. Meanwhile, heat a medium frypan over medium to high heat, add olive oil, garlic and chilli and sauté for a minute.
  3. Remove vegetables from the water with a slotted spoon and place in the frypan with the stock.
  4. Cook broccoli and peas until broken down and creamy.
  5. Meanwhile, in a pot of boiling salted water, cook pasta as per packet directions,, retaining a small cup of the pasta cooking water.
  6. Add cooked pasta to the frypan and toss to mix through, adding a little pasta cooking water to loosen the sauce if necessary.
  7. To finish garnish with crumbled feta and mint leaves.
  8. Serve and enjoy with family and friends!