Broccoli Floret Pasta

Ever find it hard to get your fussiest eaters to eat their greens?

Well I found this recepie that goes down a storm with the whole family...

Broccoli Floret Pasta






(Serves 4)

Ingredients:
1kg broccoli heads and leaves
2 tblsp olive oil
3 large garlic cloves, thinly sliced
2 small dried chillies, finely sliced
50g unsalted butter
150ml double cream
250g orecchiette
120g Parmesan, freshly grated
Salt and freshly ground pepper to season

Method:

1. Cut the broccoli into small pieces so that each has flower, stalk and leaf. Reserve a couple on the side.

2. Blanch the remaining briefly in boiling water.

3. Heat the olive oil in a large saucepan and fry the garlic gently until light brown. Add the chillies and the butter and let it all cook for a couple of minutes.
4. Add the broccoli and the cream to the saucepan, bring to the boil and then simmer for about 5 minutes or until the broccoli is cooked.
5. Mash or pulse in an electric blender half of the broccoli sauce and then return to the pan with the other half of the sauce.

6. Cook the orecchiette in a generous amount of boiling salted water, then drain well and mix into the sauce. Season with salt and pepper to taste.

7. Before serving, sprinkle the grated Parmesan on top of the dish and finely grate the raw broccoli florets reserved earlier.


Top Tip: If your children are really fussy, just blend broccoli until it has completely blended in with your cream sauce and don't grate Broccoli on top of your finished meal