Blitzed broccoli fried in a combination of olive oil, garlic, lemon and red peppers, tossed with freshly cooked pasta and topped with crunchy pumpkin seed breadcrumbs.
A fantastic way to get a truckload of ‘good-for-you’ broccoli into a quick meal as the broccoli and pasta all cook at the same time.
I came up with this recipe when we rented a tiny flat in Florence and I only had a few things in the fridge, such a good memory.
The absolute key to this dish is good seasoning. Don’t hold back on the extra virgin olive oil, use a good salt, freshly grated garlic, organic lemons and freshly cracked pepper – you will be rewarded!
Getting Ahead: the broccoli can be made a few days ahead. The breadcrumbs can also be made a few days ahead and stored in a airtight container in the fridge or cupboard.
Seasonal Swaps: you can use cauliflower instead of broccoli but bearing in mind that you will have a rather white looking dish! You can use any pasta here although I feel the short pastas (rigatoni, fussili and penne) works better. You can use any herbs here, but as a rule I prefer to use soft herbs to season at the end, think parsley, basil and tarragon.
Zero Waste: you can use the whole broccoli here including the stalk, just remove the really hard end bit of the stalk. Save & freeze the parsley stems to use in stocks or soups later.
Feeds 4 generously