2 April 2010

PASTA WITH BROCCOLI

It’s amazing how the simplest of recipes can make such a delicious lunch. I used the Montebello organic penne rigate for this and even the husband, who usually turns his nose up at pasta, ate his plate clean. The addition of lemon zest from my own organic lemon tree lifts the dish to a new high.

• 1 cup dried penne pasta
• 1 large head broccoli, chopped (including the peeled stalks)
• 4 tablespoons high quality extra virgin olive oil
• Grated zest of half a lemon
• ½ cup finely grated Parmigiano Reggiano
• Salt and freshly ground black pepper

Bring a saucepan of well salted water to a rolling boil, add the penne pasta and simmer for 8 minutes. Drain and return to the pan and toss with one tablespoon of the oil.

Meanwhile bring another pan of salted water to a simmer and add the broccoli. Simmer for about 6-7 minutes until tender. Place a sieve over a bowl and drain the broccoli, catching the cooking water in the bowl.

Reserve a few of the florets and put the rest of the broccoli in the food processor. Process the broccoli until smooth, adding a few tablespoons of the broccoli cooking water. You should have a lovely liquidy sauce. Stir in the lemon zest, 2 tablespoons of the oil and half the cheese.

Tip this over the hot pasta and stir well to coat all the pasta with this broccoli sauce. Taste and adjust the seasoning with salt and pepper. Serve at once, garnished with the reserved broccoli florets, a dash of olive oil and hand the extra cheese around. Serves 2 as a meal or 4 as an entrée.

Recipe by Lauraine Jacobs