Broccoli pasta

Broccoli pasta

My partner loves green beans, but I love broccoli. There was some lovely young broccoli at the market on the weekend. Having decided we wanted a light dinner this evening, I turned those broccoli stems into a very simple, delicious pasta. It was super easy.

Serves 2

300 grams spiral pasta
3   small heads of new broccoli
1 Clove Garlic, crushed
½ teaspoon chilli flakes
1 pinch dried oregano
1 pinch mint
1 teaspoon fresh parsley, chopped
1/4 cup white wine
2 Teaspoons butter
20 grams goats cheese
    sea salt and fresh ground pepper
    parmesan cheese, grated, to serve

Cook pasta according to packet instructions. Meanwhile, prepare the broccoli by cutting all florets from the stalk. Remove the skin from stalks, chopping some and grating others. Diversity of texture is good. Melt butter in a frying pan. Add garlic, chilli, dried herbs, and a grinding of black pepper. Cook on medium heat till garlic begins to soften. Add broccoli, and sauté for a few minutes. Increase heat to high and add white wine. Add drained pasta to pan, stir through, crumble in goats cheese and add fresh herbs. Season liberally. Serve with grated parmesan cheese.

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