Pasta with Purple Sprouting Broccoli
A delicious, easy and nutritious dish that takes advantage of the tender purple sprouting broccoli that is a hallmark of Oregon spring. You can use regular broccoli or broccoli raab (pictured) as well. Or, use the same technique with asparagus or snap peas.
3/4 pound penne, fusilli or other stout pasta
1 medium garlic clove, mashed
Fine sea salt
1/2 tsp red pepper flakes
1/2 cup grated Parmesan
2 Tbsp extra-virgin olive oil
1 pound purple sprouting broccoli, cut into 2-inch lengths including leaves and stems
1/3 cup pasta cooking water, scooped out right before you drain the pasta and broccoli
1. Bring a large pot of generously salted water to a rapid boil. Add the pasta and set the timer for 3 minutes short of the listed cooking time.
2. While the pasta is cooking, finely chop the garlic and then mash it with the side of a chefs knife with some salt until it turns into a paste (or use a mortar and pestle). In a medium bowl, mix the mashed garlic with salt, red pepper flakes, Parmesan and oil. Set aside.
3. When the pasta timer goes off, add the broccoli and bring the water back to a boil as quickly as possible. After three minutes the pasta and broccoli should be perfectly tender. Scoop out 1/3 cup of cooking water and stir it into the garlic mixture. Then drain the pasta. Pour the garlic mixture over the pasta and broccoli. Toss well, adjust seasoning.
Recipe by Katherine Deumling, Cook With What You Have