I used to think of broccoli as an end of winter veg, but in fact it’s something that grows well into summer and is still very much in season for us now. It’s one of those vegetables that I tend to use in the same dishes over and over again, just because they’re easy and the kids love them. Kate makes the best broccoli fritters that are a huge winner and I like to make a simple pasta sauce.
For those people enjoying the WLL veg boxes we delivered last week, I thought I’d share my ‘go to easy as pie’ recipe (but it’s not pie, its pasta).
Stuff you need:
Two bunches of fresh broccoli (chop the florets off and chop fine)
2 x tbsp pouring cream
1 cup grated peccorino
6 garlic coves diced
Small handful of garlic chives (chopped)
Cook the pasta in salted boiling water, a few minutes before it reaches al dente through in the broccoli.
While the broccoli and pasta is boiling, fry the chopped garlic in olive oil in a fry pan. When cooked to your liking set aside (for this dish I like mine brown like chips, as they give a nice punch of flavour)
When the pasta is cooked, drain and return to the pot, allow a little of the water to remain. Allow the steaming pasta to cool down a little, maybe a minute or two, then add the whole egg, peccorino, cream and fried garlic and stir well.
Show a little pasta lovin’ with olive oil, grate over some peccorino and garnish with fresh garlic chives.
Veg boxes are open for order this week, we’d love to get final numbers before Wed’s worst case Thursday so we give the farmer enough time to pick them on the Friday. I hope you’re all enjoying the produce box!
PS. We have set up some sensible terms and conditions for veg box orders. Check them out on the site here.