One day you get up hungry. Hungry. Hungry. Or actually, you do not get up at all. You simply lie down hungry. Hungry. Hungry. You start reading Elle À la Carte, Swedish Edition. Nooot a good decision. End of the story, you are just forced to cook something out of it. Not necessarily the healthiest recipe, you might guess....
Anyway. Here is the result of my cooking activities: a broccoli pasta! Not really as it was described in the original recipe, but well... If you want the original one, go buy Elle À la Carte. It is a wonderful and inspiring newspaper anyway.
The pasta was rather good. Not a carbonara, but well....
1 clove of garlic
2 tablespoons of sunflower seeds
2 tablespoons of olive oil
3 anchovy filés
200gr broccoli
1/2 stock cube (I actually would use salt instead)
1/2 lemon (zest and juice)
Salt
1/2 tablespoon of olive oil (to top the pasta with)
3 tablespoons of grated parmesan cheese
100gr pasta (I used spelt spaghetti, but probably any whole wheat spaghetti or linguini would be good)
I reused the broccoli water to cook
the pasta, just to spare some energy and time maintaining some of the
broccoli taste and vitamins, if you get what I mean...
When the pasta was done, I just sealed it but kept the pasta water, threw the pasta in the pan and mixed it together with the dressing.
Added the parmesan and some of the water to help the creaminess of the pasta. At the end, added necessary salt and the half spoon olive oil.
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| Broccoli pasta |
The pasta was rather good. Not a carbonara, but well....
Ingredients
For 1 (hungry) person1 clove of garlic
2 tablespoons of sunflower seeds
2 tablespoons of olive oil
3 anchovy filés
200gr broccoli
1/2 stock cube (I actually would use salt instead)
1/2 lemon (zest and juice)
Salt
1/2 tablespoon of olive oil (to top the pasta with)
3 tablespoons of grated parmesan cheese
100gr pasta (I used spelt spaghetti, but probably any whole wheat spaghetti or linguini would be good)
Instructions
Boil the broccoli in pieces with some salt water until they are done. Spare the water from the broccoli.
Mush
the anchovies and the garlic and let them melt in the oil at medium
temperature in a frying pan. Then add the sunflower seeds until they
become a little more golden.
Add the broccoli. Add the lemon zest and the lemon juice, some of the
broccoli water and also the stock cube. Personally, if I cook this pasta
again, I will use salt instead! The stock cube just gives that
artificial tone to everything...
When the pasta was done, I just sealed it but kept the pasta water, threw the pasta in the pan and mixed it together with the dressing.
Added the parmesan and some of the water to help the creaminess of the pasta. At the end, added necessary salt and the half spoon olive oil.
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