Broccoli pasta with garlic and chilli

Broccoli pasta with garlic and chilli

broccoli pasta

Broccoli pasta with garlic and chilli

This recipe for broccoli pasta with garlic and chilli is quick and easy and takes literally minutes to make. All you have to do is cook the pasta with the broccoli. You then mix the pasta and broccoli with some softened garlic and chilli powder.

When the broccoli season starts, it’s good to have a few recipes up your sleeves. One of my favourite ways of preparing broccoli is to heat some oil in a frying pan. You then add the broccoli florets and toss well, before adding a splash of water. Cover and turn down the heat and cook for 5-10 minutes so that the broccoli still has a bite to it before dressing with some soy sauce and sesame oil. It’s a simple dish but works well as an accompaniment to most meals. Another recipe is vegetable curry made with broccoli and cauliflower. However, today I was looking for something different and as we had had a spicy meal yesterday, I wanted something tasty but not hot. The idea for the recipe came from Hugh Fearnley-Whittingstall’s book VEG.

The dish can be made with any type of short pasta (penne, fusilli, etc.) and also with any other green vegetables that you have available (cabbage, kale, etc.).

In the summer when courgettes are in season and in abundance, I’ll make this dish again adding a splash of lemon and using either grated or finely chopped courgettes. This dish was delicious served with some grated hard home-made goat’s cheese.

1 head of broccoli, cut into small florets
3 cloves garlic, crushed
1/4 teaspoon chilli powder
olive oil
salt and pepper

Bring a large pan of salted water to the boil. Cook the pasta for 5 minutes before adding the broccoli. Drain in a colander, reserving some of the cooking liquid.

Meanwhile, heat some olive oil in the pan and add the garlic and chilli powder. Gently fry for a minute or so until soft.

Transfer the pasta and broccoli back to the pan and coat will in the oil, garlic and chilli mixture. Add a couple of tablespoons of the cooking liquid to loosen the past.

Kale, broccoli and walnut salad

juice of 2 lemons
2 tablespoons Dijon mustard
2 spring onions, finely chopped
2 garlic cloves,crushed
salt and pepper
kale, destemmed and finely sliced
broccoli, cut into small pieces
100ml extra-virgin olive oil
handful almonds, rouglhly chopped
handful Parmesan cheese, finly grated

Blend together the lemon juice, mustard, onion and garlic. Slowly blend in the olive oil. Season with dressing to taste with salt and pepper.

Heat a little olive oil in a frying pan and gently toast the almonds. Remove from the heat and sprinkle with salt.

Combine the kale, broccoli, almonds and cheese in a large bowl. Pour over the dressing and toss well. Check seasoning and serve.