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Broccoli and pecorino pasta
Broccoli and pecorino pasta
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Spicy chili and anchovy pasta with peppery rocket for a quick and nutritious meal.
Ingredients:
  • 3 cloves garlic (see Notes)
  • 2 long red chillies
  • 4 anchovy fillets
  • 2 heads broccoli
  • 140ml extra virgin olive oil
  • 60g pecorino or parmesan
  • 350g orecchiette or other short dried pasta
  • 250.00 ml rocket
  • 1 lemon (see Notes)
  • Crusty bread, to serve
Instructions:
  • 1. Bring a large pot of salted water to a boil. Slice garlic thinly. Halve chillies, remove seeds, and finely chop with anchovies and garlic. Cut stalks from broccoli, peel them, then chop into 1cm pieces. Cut broccoli heads into small florets.
  • Drop the florets into the boiling water and cook for 3 minutes or until almost tender. Use a slotted spoon to transfer them to a bowl while keeping the water boiling. In a food processor, combine half of the florets, 2 tablespoons of oil, salt, and pepper. Grate 40g of pecorino and add it to the food processor. Blend everything until it forms a smooth paste. Finally, mix the creamy mixture with the remaining florets in the bowl. Enjoy!
  • Add pasta to boiling water. Cook until al dente. Halfway through cooking, add broccoli stalks. Drain pasta and broccoli, saving 125ml (1/2 cup) cooking water in the pan.
  • In a pan over medium heat, combine the remaining 100ml of oil, garlic, chillies, and anchovies. Cook and stir for 2 minutes until the garlic is fragrant and the anchovies have broken up. Stir in the reserved cooking water, pasta, broccoli mixture, rocket, and 1/2 teaspoon of salt. Toss everything together for 2 more minutes until the rocket wilts.
  • Drizzle pasta with fresh lemon juice, season generously, and toss to coat evenly. Portion into bowls, sprinkle with the rest of the pecorino, and enjoy with crusty bread on the side.

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