Broccoli Pasta

🥘 Ingredients

• anchovy
  50 g
• broccoli
  1 head
• chilli flakes
  1/2 tsp
• garlic
  2 clove
• hard cheese
  40 g
• lemon
  1
• olive oil
• pasta
  250 g
• salt
• shallot
  1

🍳 Cookware

• large pot
• saute pan

1. 1

   Add salt and bring a large pot of water to a boil. Break your broccoli down into small florets and stalk chunks that are equal in size.

   salt, broccoli: 1 head
2. 2

   Pop your broccoli into the boiling water and cook it for ⏱️ 4 minutes . Lift it straight out of the pot with a slotted spoon, and get it in a bowl of iced water. This will keep it green, and stop it from cooking.

   broccoli
3. 3

   Peel and finely slice shallot and garlic .

   shallot: 1, garlic: 2 clove
4. 4

   Pour the oil from your anchovy tin and olive oil into a saute pan . Heat the pan over a medium heat, then add your shallot , and fry them for ⏱️ 5 minutes until they have softened.

   olive oil, shallot
5. 5

   Tip in your garlic , anchovy and chilli flakes , then cook for ⏱️ 2 minutes , squishing down the anchovy into a paste as you go.

   garlic, anchovy: 50 g, chilli flakes: 1/2 tsp, anchovy
6. 6

   Bring your broccoli water pan back up to a boil, then tip in your pasta . Cook it until it is al dente.

   pasta: 250 g
7. 7

   Drain your broccoli from its iced water. Tip the broccoli into the pan, along with a good splash of water. Cook this down over a low heat for ⏱️ 5 minutes , squishing up the broccoli with your wooden spoon to break it down.

   broccoli, broccoli, broccoli
8. 8

   When your pasta is done, lift this into the pan with your slotted spoon. Add some pasta water, your hard cheese and your lemon zest, then give it a good mix. Adjust the seasoning to taste.

   pasta, hard cheese: 40 g, lemon: 1
9. 9

   Spoon your pasta into bowls, then top it with lemon juice, more pecorino and a little more chilli, if you’d like.

   lemon