Spring is in the air……………Pasta ala Broccoli


Ingredients:

1 fresh bunch of broccoli – rinsed and cut up, including the peeled stems


small onion or shallot – diced


2 tbs. olive oil


3/4 lb. of tricolored spirals pasta


1/4 cup pine nuts – toasted


1 peeled garlic clove


chicken broth (about 1/2 cup)


heavy cream (optional – about 1/2 cup)


Toast pine nuts in a large wok or frying pan over medium heat until they’re slightly browned. Watch carefully, they burn easily. Set aside into a small bowl.

Brown the garlic clove in olive oil in the wok. Remove from oil and discard the toasted garlic clove. Oil is now perfumed with garlic.


Brown chopped onion or shallot in this oil and set aside


In a sauce pan, heat several quarts of water to boil. When it comes to boil, salt the water and cook the broccoli for 5 minutes. Remove with the spider or strainer (reserving the water). Shake as much water as possible from the broccoli. Put the broccoli into the garlicky oil over medium to low heat and brown while the pasta is cooking for the recommended amount of time in the broccoli water.


When pasta is cooked, remove it with the spider or strainer into the broccoli wok. Mix it all together so the pasta and broccoli “marry”. Add salt and pepper.


To this you can add a ladle full of the starchy pasta water, some chicken broth and stir in some of the heavy cream (optional) until you get the consistency you like. Garnish with the toasted pine nuts. Sprinkle with romano or parmesan cheese (I like to drizzle olive oil over it too) and enjoy.


Note: I like it a bit soupy.

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"For as long as the earth lasts, planting and harvest, cold and heat, Summer and Winter, day and night will never stop."

Genesis 8:22


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Broccoli reminds me of little trees and little green trees remind me of springtime. See what springtime surprises these shops have in store for you.