This broccoli pasta turns the florets and the stalk into a tasty sauce.
4 as a starter
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1 cup dried penne
4 tablespoons olive oil
1 large head broccoli, chopped (including peeled stalks)
½ lemon, grated zest
½ cup finely grated parmesan cheese
Salt and freshly ground black pepper
Bring a saucepan of well-salted water to a rolling boil, add the penne and simmer for eight minutes. Drain, 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 six to seven 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 a 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, two tablespoons of the oil and half the cheese. Tip this broccoli sauce over the hot pasta and stir well to coat all the pasta. Taste and adjust the season with salt and pepper.
Serve at once, garnished with the reserved broccoli florets and topped with a dash of olive oil and the remaining cheese.