Broccoli, leek and parmesan pasta
Broccoli. Leek. Humble and homely. You know what elevates humble and homely? Parmesan, of course.
Bzzz. Mix into pasta. Dinner is done. Ok, so it doesn’t look very appetizing, but if you’re a broccoli fan the smell of the broccoli steaming will make looks irrelevant!
Keep the broccoli perfectly cooked, and you’ll have a subtly rich pasta coated in a chunky sauce with the nuttiness of broccoli and the salty tang of the king of cheeses. Cook that broccoli to death, and you’ll have a silkier sauce. Either way, both your tastebuds and your body will love you. Unless you hate broccoli. In that case you might want to use a different vegetable. EDIT: I tried this peas and broccoli, minus the leeks and with a little garlic instead. Also yum – use any other greens you have. Also, topping with poached/soft boiled eggs and truffle salt? YES. Totally yes. Maybe a little more yes.
Broccoli and parmesan pasta
adapted from The New Zealand Vegetable Cookbook
- cooked pasta for two
- one head of broccoli (medium-large)
- half a large leek (I used the white part but the green part is ok too)
- about half a cup of finely grated parmigiano, or a parmesan you like
- half a lemon, juice and zest
- salt & pepper to taste
- extra virgin olive oil, for drizzling, cooking oil for cooking
- optional: butter, for extra richness, or crumbled creamy feta for sprinkling on top. Or toasted pine nuts.