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Cook the pasta in a saucepan of generously salted water for 10 minutes. Add the broccoli and cook for 3 minutes longer. Drain and reserve the cooking water.
While the pasta is cooking, heat the olive oil in a large frying pan and saute the garlic and anchovies for 1 minute, or until the garlic is just starting to turn golden and the anchovies turn into a paste.
Add the chopped olives, capers and chilli flakes and saute for about 1 minute longer. Add the borlotti beans, cooked orecchiette and broccoli along with 4-5 tablespoons of the reserved cooking water. Stir and cook all the ingredients together for about 1 minute, breaking the broccoli up slightly as you do so.
Remove from the heat, stir in the lemon juice and season with a pinch of salt and pepper (remember the anchovies, capers and olives are salty so you may not need much salt) Serve immediately with an extra drizzle of olive oil.