It's a pretty close adaptation of another Jamie Oliver recipe, with a few changes.
I call it Broccoli Pesto Pasta. (I'm no linguist, but I want to believe that the word pesto doesn't have anything to do with basil and is rather some italian root word for paste?) So maybe I should call it Broccoli Paste Pasta. Not quite the same eh?)
- A couple small heads, or a big head of broccoli, separated into stem(s) and florets.
- 1 can of anchovies OR a large squeeze of anchovy paste (I finally found some at the 'new' Sobeys in Charlottetown). It would sound more appetizing to call it 'anchovy pesto' wouldn't it? ha!
- good pinch of dried chili flakes
- 3 cloves of garlic (or more if you like)
- Jamie Oliver recommends heaped tbsp. capers, but they aren't an ingredient I keep on hand, and I didn't miss them, but if you've got 'em, toss some in!
At the last few minutes of pasta cooking time, add the broccoli florets to the pasta water.
Drain it all, but keep a little of the pasta cooking water if you can, in case you need it to loosen up the pesto.
Add the drained pasta and broccoli to the pesto pan and toss.
Add a really good pile of parmesan cheese and toss some more, adding that cooking water if need be.
I've got this new obsession with bread crumbs and I found adding a handful of fine breadcrumbs during the last toss really added some nice texture.
I've made this without the anchovies and the capers and it was still quite good, but not nearly as good as when I included our fishy friends. Bacon would be a fine substitute if you're not ready to get on the anchovy train just yet.
The key is the garlic, chili flakes and parm. The broccoli has so much flavour that everything else is really secondary.