Broccoli Fusilli

Al dente fusilli coated in a creamy, garlicky broccoli sauce. The broccoli melts into a sauce with olive oil and pasta water, heightened by a kick of chili.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 716
• Protein: 27 g
• Carbs: 102 g
• Fat: 22 g

Ingredients

• 500 g Fusilli ( dry )
• 800 g Broccoli ( in small florets )
• 3 piece Garlic ( minced )
• 1 piece Hot chili pepper ( sliced )
• 4 tbsp Extra virgin olive oil
• 60 g Parmesan cheese ( grated )
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the broccoli

   Cut the broccoli into small florets. Peel the stem and dice it small so it cooks as fast as the florets.

2. Blanching

   Plunge the broccoli into a large pot of boiling salted water. Cook until it mashes easily with a fork.

3. Aromatic infusion

   In a large pan, heat the olive oil. Brown the minced garlic and sliced chili. The garlic should be golden, not burnt.

4. Cooking the pasta

   Add the fusilli to the same water as the broccoli. Cook them al dente according to the package instructions.

5. Final emulsion

   Drain the pasta and broccoli, reserving some cooking water. Pour into the pan, add parmesan, and toss vigorously. The sauce should coat the fusilli.

Chef's tips

• Pasta water is the secret: it contains the starch needed to emulsify the broccoli and oil into a creamy sauce.
• Don't be afraid to slightly overcook the broccoli; that's what creates the sauce texture.

Storage

Keeps for 2 days in the fridge. Reheat with a splash of water to loosen the sauce.