Broccoli and Parmesan pasta

Broccoli Parmasan Pasta
Broccoli Parmasan Pasta

Broccoli and Parmesan pasta

This is a nutrient filled pasta, it tastes rather great. Hope you share our view.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 3 garlic clove see Notes
  • 2 red chilli
  • 4 anchovy fillet
  • 300 g broccoli
  • 140 ml olive oil
  • 60 g Parmesan cheese
  • 350 g penne
  • 1 cup fresh rocket
  • 1 lemon see Notes
  • Crusty bread to serve

Instructions
 

  • Bring a large saucepan of salted water to the boil. Meanwhile, thinly slice garlic widthwise. Halve chillies lengthwise and remove seeds. Finely chop chillies and anchovies, and set aside with garlic. Cut stalks from the broccoli, peel, then cut into 1cm pieces. Cut the broccoli heads into small florets.
  • Add florets to boiling water and cook for 3 minutes or until almost tender. Using a slotted spoon, transfer to a bowl and keep water boiling. Place half the florets in a food processor with 2 tablespoons oil. Season with salt and pepper. Coarsely grate parmesan, add 40g to the food processor, and process to a paste. Transfer to bowl with remaining florets.
  • Add pasta to boiling water and cook until al dente. Halfway through cooking, add the broccoli stalks. Drain pasta and broccoli stalks, reserving 125ml (1/2 cup) cooking water and the pan.
  • Place remaining 100ml oil, garlic, chillies and anchovies in reserved pan over medium heat. Cook, stirring, for 2 minutes or until garlic is fragrant and anchovies have broken up. Add reserved cooking water, pasta, broccoli mixture, rocket and 1/2 teaspoon salt and cook, tossing, for 2 minutes or until rocket wilts.
  • Squeeze lemon over pasta, season and toss well to combine. Divide among bowls, scatter with remaining parmesan and serve with crusty bread.
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Classic · Vegetarian

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