Broccoli and mint pasta
( SERVES 4 )
Use the florets only. The stalks turn it ‘pungent brassica’. Add to soups or stews that have stronger flavours.
|2 cups||Broccoli florets, (200g)|
|2¼ cups||Shell pasta, (200g)|
|1 large||Garlic clove, crushed|
|1 cup||Mint leaves|
|1 serving||Salt and freshly ground black pepper|
|¼ cup||Extra virgin olive oil|
|1||Lemon, finely grated rind and juice|
- Bring a large saucepan of water to the boil. Add the florets. Cook until bright green and tender, about 5 minutes. Using a slotted spoon, remove them to a food processor.
- Add the pasta to the boiling water. Cook until just tender. Reserve a 1/2 cup of the water.
- Meanwhile, add the garlic to the broccoli and mix until smooth. Add the mint and seasonings. Pulse until smooth then — with the motor still running — slowly drizzle in the oil.
- Drain the pasta and place in a large bowl. Add the broccoli mixture, lemon rind and juice. Toss to coat evenly adding enough reserved cooking water to make it ‘saucy’.
- Serve garnished with the parmesan and walnuts.
See more of Jan's pasta recipes