Tuesday, August 6, 2013

Broccoli pasta rocks!

We've got a fair bit of broccoli around at the moment. Cheap in the shops, and the garden is producing some.

Fast Eddy from BH&G put a recipe over that Sylvia saw on tv, and she liked it. I also like the idea as she told me so I hunted it out. Chop the florets really short, grate the stem. Fry off shallots, garlic, capers and Chilli in olive oil and throw the broccoli in on top. Sweat it off, don't cook. Toss the whole lot through al dente spaghetti.

I'd suggest drizzle as much olive oil - again - as you like, or butter, and serve with grated Parmesan.

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