Broccoli Pasta


1 broccoli cut into florets
1 Tbsp olive oil
2 cloves garlic, finely chopped
2 Tbsp pine nuts, lightly toasted
2 Tbsp raisins
1 Tbsp vegetable stock
2 tsp olive oil
1 Tbsp breadcrumbs
500g cooked fusilli pasta


Steam or boil broccoli for four or five minutes until just cooked. Plunge into iced water to protect colour. Drain. Cook garlic in olive oil. Pound garlic and oil until garlic is pulped. Steep saffron strands in hot stock. Crush broccoli and add in pine nuts, raisins, and chilli. Warm through. Add saffron and stock. Brown breadcrumbs in olive oil. Serve fusilli with the broccoli mixture topped with browned breadcrumbs. Serve immediately dish is cooked. If kept too long before serving, broccoli will oxidise, look yellow and not taste wonderful.

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