Broccoli and Pasta

This is an old, old favourite taken from a River Cafe recipe or was it a Valentina Harris recipe? many years ago. I have cooked this for years with various simplfications and abstractions. Elements can be added or taken away - if your ingredients are good it is still great. It is simplicity itself.









Serves 2
Head of broccoli - break up the florets adn use some of the stalk (it is great)
2 cloves garlic chopped
1/2 dried chilli crumbled
Small tub of fromage frais (or cream if you like it rich)
2 anchovies if you want to be more traditional
Pasta for 2 (you can use shells for the best result but I have been using wholewheat spaghetti for years)
Freshly grated Parmesan.

1. Gently steam your broccoli. Remember you can always peel and chop up some of the stalk for added flavour - try it.
2. Gently fry some garlic in olive oil.
3. Crumble some dried chilli in the mix.
4. When the broccoli is al dente add to the garlic and crumbled chilli and cook for a couple of minutes
5. Cook your pasta.
6. Keep a couple of florets of broccoli apart and add the rest with a tub of fromage frais (or cream) to a blender. (You can leave it unblended and it is still quite fantastic. Blend to a lovely sauce.
7. Return to the frying pan and gently warm adding some seasoning if needed.
   
8. Drain your pasta when ready and return to your cooking pan.
9. Add some freshly grated Parmesan and fold in your broccoli sauce.
10. Serve with some extra Parmesan on top.