Broccoli & Pecorino Pasta

Broccoli & Pecorino Pasta

What you need

Serves 2

  • 2 small heads of broccoli 
  • 3 cloves of garlic 
  • 100g pecorino, finely grated (parmesan if you can't find it)
  • Olive oil
  • 1 chilli

What you need to do

Roughly chop the broccoli, discarding the stem. 

Bring a large pot of water to the boil. When it's boiling, add a generous amount of salt – until it's as salty as the ocean. 

Add the broccoli and cook for 5 minutes, or until it's soft but not limp. 

Meanwhile, finely dice the garlic and chilli and heat it in a large pan with olive oil for 1-2 minutes. When the broccoli is done, scoop it out into the fry pan. Don't drain the water! 

Cook your pasta in the salty broccoli water. Any type will work. 

When it's done, scoop the pasta into your frypan with a pasta spatula or tongs. Don't worry about carrying over a little of the salty water as you do, it'll help keep your pasta moist. 

While it's still hot, add the grated cheese and toss it through.

Want pasta now? xo

Traditional Carbonara (No Cream)

Traditional Carbonara (No Cream)