Pasta Broccoli
Pasta Broccoli
Ingredients
- 425 g pici pasta, or whatever pasta you choose
- 3 broccoli, small, tender and leafy if possible
- 3 garlic cloves
- 2 chillies, small
- 3 spring onion sprigs
- 1/2 bunch Tuscan kale
- 2 teaspoons chilli powder
- 50 g Parmesan cheese
- 1 wedge lemon
- healthy amount olive oil, as needed
- pinch salt, as needed
Instructions
- 1
Finely chop the garlic cloves, small chillies, and spring onion sprigs. Tear off the Tuscan kale leaves from their stems, wash them, and roughly chop them. Set all these prepped ingredients aside.
⏱️ 10 min
- 2
Break up the broccoli and chop it into small to medium pieces. Make sure to keep all the leaves. Set aside.
⏱️ 5 min
- 3
Drizzle a healthy amount of olive oil into a deep frying pan. Place the pan on low to medium heat. Add the chopped spring onion, garlic, and chilli to the pan. Stir the ingredients through and add a pinch of salt. Keep the mixture on a low heat for 15 minutes to deeply infuse the flavour through the oil. This step can be done earlier in the day; turn off the heat, cover the pan, and return to finish the dish later for more flavour.
⏱️ 15 min
- 4
Add the Tuscan kale to the pan with the infused oil and aromatics. Add another pinch of salt and squeeze in some lemon juice. Add 1 tablespoon of chilli powder. Stir everything thoroughly, then cover the pan for 10 minutes. Turn off the heat and let it sit.
⏱️ 10 min
- 5
Boil the pasta in salted water according to package directions. With approximately 6-7 minutes left for the pasta to cook until al dente, add the chopped broccoli to the boiling pasta water.
⏱️ 12 min
- 6
Once the pasta is al dente, transfer the cooked pasta and broccoli directly into the pan with the kale mixture. Bring some pasta water along with the pasta and broccoli, and set aside 2 cups of additional pasta water for later use.
⏱️ 3 min
- 7
Stir the contents of the pan through on a medium heat. Add the 50g of Parmesan cheese and another couple of scoops of the reserved pasta water. Add another teaspoon of chilli powder. Toss and stir the mixture for another 5 minutes. Drizzle some extra olive oil over the dish. Turn off the heat.
⏱️ 5 min
- 8
Let the dish sit covered for 10-15 minutes. Stir it through again (adding more water at this point if needed to achieve desired consistency). Serve the Pasta Broccoli.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Pasta Broccoli
- 425 g pici pasta, or whatever pasta you choose
- 3 broccoli, small, tender and leafy if possible
- 3 garlic cloves
- 2 chillies, small
- 3 spring onion sprigs
- 1/2 bunch Tuscan kale
- 2 teaspoons chilli powder
- 50 g Parmesan cheese
- 1 wedge lemon
- healthy amount olive oil, as needed
- pinch salt, as needed
Instructions
- 1
Finely chop the garlic cloves, small chillies, and spring onion sprigs. Tear off the Tuscan kale leaves from their stems, wash them, and roughly chop them. Set all these prepped ingredients aside.
⏱️ 10 min - 2
Break up the broccoli and chop it into small to medium pieces. Make sure to keep all the leaves. Set aside.
⏱️ 5 min - 3
Drizzle a healthy amount of olive oil into a deep frying pan. Place the pan on low to medium heat. Add the chopped spring onion, garlic, and chilli to the pan. Stir the ingredients through and add a pinch of salt. Keep the mixture on a low heat for 15 minutes to deeply infuse the flavour through the oil. This step can be done earlier in the day; turn off the heat, cover the pan, and return to finish the dish later for more flavour.
⏱️ 15 min - 4
Add the Tuscan kale to the pan with the infused oil and aromatics. Add another pinch of salt and squeeze in some lemon juice. Add 1 tablespoon of chilli powder. Stir everything thoroughly, then cover the pan for 10 minutes. Turn off the heat and let it sit.
⏱️ 10 min - 5
Boil the pasta in salted water according to package directions. With approximately 6-7 minutes left for the pasta to cook until al dente, add the chopped broccoli to the boiling pasta water.
⏱️ 12 min - 6
Once the pasta is al dente, transfer the cooked pasta and broccoli directly into the pan with the kale mixture. Bring some pasta water along with the pasta and broccoli, and set aside 2 cups of additional pasta water for later use.
⏱️ 3 min - 7
Stir the contents of the pan through on a medium heat. Add the 50g of Parmesan cheese and another couple of scoops of the reserved pasta water. Add another teaspoon of chilli powder. Toss and stir the mixture for another 5 minutes. Drizzle some extra olive oil over the dish. Turn off the heat.
⏱️ 5 min - 8
Let the dish sit covered for 10-15 minutes. Stir it through again (adding more water at this point if needed to achieve desired consistency). Serve the Pasta Broccoli.
⏱️ 15 min