Broccolini Orecchiette

Serves 4

Time 10 minutes

Ingredients

2 bunches broccolini, cut into pieces 

500g orecchiette

4 garlic cloves, diced

2 anchovies

2 cups of vegetable stock 

Zest of 1 lemon

1-2 tsp dried chilli flakes

Grated parmesan cheese, to serve

Fresh basil 

Truffle oil 

Extra virgin olive oil

Method

Steam the broccoli florets until they are soft to touch – you can use a steaming basket or device for this. 

Prepare the pasta according to packet instructions – save ¾ cup of pasta water for later if needed. 

Heat a pan to medium heat, warm 3 tablespoons of olive oil and add garlic and chilli flakes and brown for a minute. Add anchovies and break these up with a spoon, add broccoli and vegetable stock.

Bring the mixture to a very light simmer, use the back of the wooden spoon to gently break up the broccoli pieces and gently simmer for 10 minutes so the sauce thickens, and broccoli really breaks up.

Add the pasta and combine, add the reserved pasta water if needed for consistency – you want it thick and glorious but saucy enough.

Add lemon zest, seasoning (salt and pepper) as desired and stir through some grated parmesan. Divide into bowls and top with basil chopped, more parmesan and a drizzle of truffle oil. 

*For the kids I leave out the chilli flakes and add later and avoid the truffle oil.