Pasta with Broccoli

Firm orecchiette coated in a melt-in-your-mouth broccoli cream. The olive oil glazes the pasta, awakened by a touch of chili and the deep saltiness of melted anchovies.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 627
• Protein: 26 g
• Carbs: 79 g
• Fat: 23 g

Ingredients

• 400 g Orecchiette ( dry )
• 500 g Broccoli ( in small florets )
• 3 piece Garlic ( finely minced )
• 6 piece European anchovy ( fillets in oil )
• 4 tbsp Extra virgin olive oil
• 1 piece Hot chili pepper ( seeded and sliced )
• 50 g Pecorino cheese (sheep cheese) ( grated )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Blanch the broccoli

   Drop the broccoli florets into a large pot of boiling salted water. Cook until tender but not mushy. Do not discard the water.

2. Cook the pasta

   In the same water, add the orecchiette. Cook until al dente. Keep a ladle of cooking water before draining everything with the broccoli.

3. Infuse the aromatics

   In a skillet, heat the olive oil. Sauté the garlic, chili, and anchovies. Mash the anchovies with a wooden spoon until they melt into the oil.

4. Emulsify everything

   Add the pasta and broccoli to the skillet. Pour in the reserved cooking water. Stir vigorously: the broccoli should break down to coat the pasta in a creamy green sauce.

Chef's tips

• The starch in the cooking water is what creates the emulsion, never throw it away.
• The broccoli must be cooked enough to be crushed; it's what creates the sauce.

Storage

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