Broccoli Orecchiette
Cut off the broccoli floret heads as close to the green floret head as possible and put the heads to the side (you want to leave the stalk separate).
Finely chop the broccoli stalks into sticks, zucchini into semi circles and crush the garlic
In a large saucepan, heat olive oil, then add garlic, anchovies, capers and the add broccoli stalks and zucchini.
Add chili flakes, capers and cook slowly for 8 to 10 minutes while you cook the pasta in boiling salted water according to the packet instructions.
Add pasta to cook and with 4 minutes to go, add broccoli florets with the pasta – this makes them soft enough to eat but leaves them with great colour and texture.
Drain the pasta and broccoli, saving a little of the cooking water, then toss into the other pan with the garlic and anchovy mix. Remove the pan from the heat.
Season to taste with sea salt, black pepper, finely grate in a large handful of parmesan and add a squeeze of lemon. Mix well, adding a little of the cooking water, to loosen, if needed, and make it shine. Stir pesto through if using.
Serve immediately, sprinkling with another good handful of finely grated parmesan.
Ingredients
Directions
Cut off the broccoli floret heads as close to the green floret head as possible and put the heads to the side (you want to leave the stalk separate).
Finely chop the broccoli stalks into sticks, zucchini into semi circles and crush the garlic
In a large saucepan, heat olive oil, then add garlic, anchovies, capers and the add broccoli stalks and zucchini.
Add chili flakes, capers and cook slowly for 8 to 10 minutes while you cook the pasta in boiling salted water according to the packet instructions.
Add pasta to cook and with 4 minutes to go, add broccoli florets with the pasta – this makes them soft enough to eat but leaves them with great colour and texture.
Drain the pasta and broccoli, saving a little of the cooking water, then toss into the other pan with the garlic and anchovy mix. Remove the pan from the heat.
Season to taste with sea salt, black pepper, finely grate in a large handful of parmesan and add a squeeze of lemon. Mix well, adding a little of the cooking water, to loosen, if needed, and make it shine. Stir pesto through if using.
Serve immediately, sprinkling with another good handful of finely grated parmesan.
