Easy Herby Cheesy Broccoli Pasta with Anchovies Lemon Crumb

Instructions

Tha sauce

• 1)

  Get a large bowl of ice water ready.

   

• 2)

  Bring a large pot of water to the boil and add a good pinch of salt. Add the broccoli florets and set the timer for 5 minutes. Pour in the peas and let simmer for another minute. Using a slotted spoon, transfer the peas and broccoli to the ice water.

• 3)

  Add the fresh to the boiling water and blanche for 15 seconds (this step will help keep the colour vibrant green). Transfer to the bowl ice water with a slotted spoon.

• 4)

  Bring the water back to the boil and cook your pasta until just al dente (see the recommended duration on the packaging of the pasta).

• 5)

  In the meantime strain all your greens and add them into a blender, together with 1/4 cup of the vegetable/pasta water. Blend until you have a smooth, creamy sauce. Taste and adjust seasoning if needed.

• 6)

  Once the pasta is done, strain it, keeping 1/2 cup of the pasta water aside. Add the pasta back to the pan and pour in the sauce. Turn the heat up to medium and stir well to coat. Add a drop of pasta water if needed te help loosen up the sauce.

• 7)

  Once bubbling grate in the parmesan cheese and stir well to let it incorporate into the sauce. Taste and adjust the seasoning to your liking.

Anchovy lemon crumb

• 1)

  While the pasta is cooking you can make the anchovy crumb. Heat the olive oil in a frying pan and add the anchovies. Break them down with a wooden spoon. Pour in the bread crumbs and grate in the lemon zest. Keep stirring until the breadcrumbs are browned and toasty. Add extra olive oil if needed.

To serve

• 1)

  Divide the pasta over the plates, sprinkle over the anchovy bread crumbs and if you like, and extra drizzle of olive oil.