Italian Style Broccoli Pasta

The broccoli breaks down into a thick cream that coats the pasta. Lightly golden garlic and chili provide a warmth that wakes up the tender vegetables.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 518
• Protein: 18 g
• Carbs: 66 g
• Fat: 21 g

Ingredients

• 320 g Orecchiette ( dry )
• 500 g Broccoli ( in small florets )
• 2 piece Garlic ( finely sliced )
• 4 tbsp Extra virgin olive oil
• 50 g Parmesan cheese ( grated )
• 1 piece Hot chili pepper ( seeded and chopped )
• 1 pinch Gray sea salt

Instructions

1. Broccoli prep

   Cut the broccoli into very small florets. Dice the stem finely so it cooks as fast as the rest.

2. Simultaneous cooking

   Plunge the orecchiette and broccoli together into a large pot of boiling salted water. The broccoli should become very tender, almost mashing itself, when the pasta is al dente.

3. Aromatic infusion

   In a sauté pan, heat the olive oil with sliced garlic and chili. The garlic should be golden and fragrant without ever burning.

4. Final binding

   Drain the pasta and broccoli, keeping a ladle of cooking water. Pour into the pan, add parmesan and the reserved water. Stir vigorously: the starch creates a glossy sauce that coats every pasta piece.

Chef's tips

• Don't be afraid to overcook the broccoli, it's what makes the sauce.
• The cooking water is the secret: it binds the oil and the cheese.

Storage

Keep in the fridge for up to 2 days. Add a splash of water before reheating to loosen the sauce.