Friday, 21 October 2016

Friday Recipe: Fusilli with Broccoli

This pasta dish is instagram perfect - but it really does taste as good as it looks. It's a quick and easy way to get one of your five a day too (it's the only way I can get my children to eat their vegetables). I love broccoli and cook it so it's al dente - nothing beats that bit of crunch.

But you could use any of your favourite vegetables and for you non-vegetarians you could add some anchovies along with some chilli flakes to give it a little kick. This delicious dish, like all my recipes, was created by my celebrity chef husband but I cook it at least once a week so it's a firm family favourite. Enjoy!

Prep time 15 mins
Cooking time about 10 mins
Serves 4

Olive oil, a drizzle
400g fusilli
200g broccoli, broken into florets
(Optional) 1 can anchovies, drained and finely chopped
Bunch of basil, roughly chopped
Handful of grated Parmesan

Bring 2 litres of salted water to the boil, add pasta and cook until al dente.

In a separate pan of boiling water cook broccoli florets for 5 minutes. Meanwhile, heat olive oil in a pan over medium heat and add anchovies, stirring occasionally until soft.

Drain pasta and add to the anchovies. Mix. Add broccoli and toss well.

Serve garnished with basil, season with black pepper and sprinkle grated Parmesan over.

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