Broccoli pappardelle

Broccoli pappardelle

By
From
A Year of Practiculture
Serves
4
Photographer
Rohan Anderson & Kate Berry

It seems like forever until the first florets of broccoli are ready in spring. And all that time I could have bought out-of-season broccoli from a supermarket. What an idiot to wait, but the wait is worth it! I love having to go without an ingredient until it comes back into season. It brings an extra element of excitement into our lives. We don’t own a TV any more. Does that explain things? Seriously, though, this is yet another no-brainer meal – nothing fancy, a weeknight meal the kids will eat. It has cheese in it. Pecorino, too – they love the pecorino. You can make this with any pasta you want. I like the pappardelle because it’s easy to make and it’s massive and fun to eat. As simple as that.

Ingredients

Quantity Ingredient
1-2 teaspoons olive oil, plus extra to serve
5 large garlic cloves, finely chopped
500g Pasta, cut into pappardelle
120g broccoli florets, chopped
180g pecorino, grated, plus extra to serve
55g mascarpone or cream
1 egg
salt, to taste
pepper, to taste

Method

  1. Bring a large saucepan of water with a pinch of salt to the boil.
  2. While the water is warming up, heat a little olive oil in a frying pan over medium heat and fry the garlic until golden brown. Set aside.
  3. Pop the pasta in the boiling water; fresh pasta should only take 8–10 minutes. Around the 5-minute mark, add the broccoli to the pasta pan. When the pasta is al dente, drain with the broccoli and return to the pasta pan.
  4. Stir through the fried garlic, pecorino, mascarpone and egg, then season to taste.
  5. Serve with extra pecorino and a drizzle of your finest olive juice.
Tags:
rohan
anderson
practiculture
whole
larder
love
sustainable
sustainability
grow
harvest
forage
hunt
seasonal
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