Babe wanted Orecchiette with broccoli

By Andy Cooks · 40 min

Ingredients

Instructions

1. Bring two pots of water to a boil and salt both generously.
2. Cut the broccoli florets into small pieces and blanch them in one pot of boiling water until fork-tender.
3. Cook the orecchiette in the other pot following the packet time, usually about 10 minutes.
4. Toast the pine nuts in a large frying pan and set aside.
5. While the pasta cooks, sauté the thinly sliced red onion, smashed garlic, chilli flakes and anchovies with a little salt until the onion is translucent and the anchovies have melted.
6. Add the drained broccoli to the pan and sauté for 2 minutes.
7. Add the 400ml vegetable stock (or pasta water) to the pan and reduce by half.
8. Drain the pasta and add it to the sauce. Stir in grated pecorino, lemon zest and juice, and season with salt and pepper.
9. Garnish with the toasted pine nuts, more pecorino, and a drizzle of good olive oil.

Summarized from Andy Cooks's video. Watch it for the details.

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