Serves 4
Purple Sprouting Broccoli has a short season and its time is now. Rich, sweet, earthy stalks and leaves make for a meaty winter green that can match bold flavours. It does lose its vibrant purple when cooked but still retains a deep green colour especially when blanched as described below. This is perfect for a lunchtime or light supper.
Ingredients
- Salt
- 300g purple sprouting broccoli, cut into separate florets
- 350g dried pasta, trofie pictured
- 6 tbsp olive oil
- 4 cloves garlic, crushed and sliced
- 130g Parmesan cheese, finely grated plus extra to serve
- 2 lemons, zest of 2 and juice of 1
- Freshly ground black pepper
Method
- Fill a large bowl with cold water and a few ice cubes if you have some; set aside
- Bring a large pan of salted water to the boil and add the purple sprouting broccoli for 3 minutes then remove with a slotted spoon and place into the cold water for a few minutes then drain on kitchen paper
- Add your pasta to the still boiling, now blue-green water and cook as per the packet instructions
- Meanwhile put a large frying pan over the lowest possible heat and very gently warm the olive oil and garlic for about 5 minutes
- Then add the drained broccoli, parmesan, lemon zest and juice and when the pasta is cooked add it to this pan with a few splashes of pasta cooking water
- Mix well until combined and once hot serve with black pepper and a bit more Parmasann if you like
Recipe by Charlotte Simpkins for Freely Fruity