This colourful seasonal vegetable adds vibrancy and crunch to dishes and goes brilliantly with anchovies and garlic.
Serves 4.Products used:
MasterClass Cast Aluminium Shallow 4 Litre Casserole Dish
MasterClass Ceramic Non-Stick Induction Ready 20cm Saucepan
MasterClass Edgekeeper Self-Sharpening 11.5cm (4.5") Utility Knife
MasterClass Large Anti-Slip Chopping Board
MasterClass Soft Grip Stainless Steel Ladle
MasterClass Soft Grip Stainless Steel Pasta Server
Ingredients:
320g pasta
200g broccoli
2 garlic cloves
4 anchovies
3 tbsp olive oil
Pepper and parmesan to finish
Method:
Cook the pasta in salted boiling water for 9 minutes.
Whilst the pasta is cooking, chop the garlic and anchovies and place in a large pre-heated non-stick shallow frying pan with the olive oil.
Trim the broccoli and add to the frying pan.
Take 1 small ladle of the pasta water and add to the frying pan.
Drain the pasta, add to the frying pan and then toss together so it becomes coated in the anchovy olive oil sauce.
Serve with a sprinkle of pepper and freshly grated parmesan.
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