Pasta alla Broccoli

Or, in other words, spaghetti and salami with a broccoli dressing. This is a easy one to do, and also a very useful one for those with time constraints. You can make the broccoli pesto the day before and keep it in the fridge in a bowl and some gladwrap over the top, and simply put things together the next evening. Once the pesto is ready, it its no longer to prepare than it takes the pasta to cook.

1 small head of broccoli, chopped up, stalk and all.
5 cloves of garlic, peeled and chopped.
1 ½ cups water.
Salt to taste.
½ cup chopped walnuts.
½ cup grated parmesan or pecorino cheese.
½ cup olive oil.
Dash cayenne.
3 cups dried pasta spirals.
2 more tblsp olive oil.
1 cup diced salami.
2-3 spring onions, finely chopped.

Place the broccoli and the garlic in a pan and add the water an salt. Bring to the boil, cover and simmer for 10 minutes. Remove from the element, drain the vegetables and place them in a bowl with the walnuts, cheese, olive oil and cayenne. Mix well together then reduce to a paste with a kitchen whizz. Cover and set aside.
Bring a pot of salted water to the boil and add the pasta. Cook as per the instructions on the pack – usually 6-8 minutes. While the pasta is cooking, heat 2 more tablespoons of oil in a sauté pan and quickly fry the salami. Add the pasta, reserving a little of the cooking water. Stir the broccoli pesto and the spring onion through until the pasta is evenly covered. Add a little of thee pasta water if the mixture is too thick, and serve immediately.

Serves: 2.

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