This is one of my brother Luke’s trademark recipes. When Luke and mum first told me about it when I moved back in with them recently I screwed my nose up at the thought of such a loathsome vegetable being the star attraction in a pasta dish (Yes, even I – the ex vegetarian – had my doubts!), but I reluctantly agreed to try it and it truly is one of the most flavoursome (and of course healthy) pasta dishes I have come across in a long, long time. I am betting that it could even get children to eat this often hated vegetable! So give it a go, even if you don’t think it sounds all that appetising.
Broccoli Pasta
2 heads of broccoli, broken into florets
500g penne pasta
4-5 garlic cloves, crushed
85g pine nuts
3-4Tbsp olive oil
4Tbsp basil pesto
1tsp Dijon mustard
85g grated parmesan cheese
salt & pepper, to taste
1. Steam broccoli florets for 5-10 minutes until tender.
2. Cook pasta according to packet directions, drain and set aside.
3. Toast pine nuts in a dry pan on medium-high heat for 2-3 minutes or until browned and oils are released. Remove from pan and set aside.
4. Lower heat to medium and add 2Tbsp of olive oil, add garlic and soften for a couple of minutes before adding pesto, mustard, pine nuts and broccoli. Using a wooden spoon, break up broccoli, leaving stalk pieces a little chunky, but the rest mushy.
5. Add cooked pasta and parmesan cheese, along with remaining olive oil and stir to combine. Cook for approximately 5 minutes, or until cheese is melted and all flavours are mixed through. Serve immediately.
Serves 4
Source: Luke Marsden (a recipe he picked up from his ex-girlfriend’s father).
Notes:
- It is important to use fresh broccoli for this recipe as soft, limp broccoli that has been sitting in the fridge for a week will not have the same wonderful taste, and will also not be as nutritious.
- Luke didn’t like me writing down quanitities for the ingredients as he doesn’t like to follow recipes, he says that he just puts everything in ‘to taste’, so feel free to put in more pesto if you are a basil fan, or more garlic if you (and your partner) love garlic.
