A delicious way to use up leftovers you may have in your kitchen.
- TOTAL FAT
- TOTAL CARBOHYDRATES
Ingredients 2 Number of Servings
Ingredients for 2 people:
- 160g Barilla Spaghetti
- 150 g head of broccoli with long stems
- 1/2 cloves of garlic, minced
- A handful of basil leaves
- 1/4 teaspoon of salt, and extra for pasta water
- 30 g of Extra Virgin Olive Oil, and extra for roasting
- Black pepper, ground
- Salt and pepper
For anchovy breadcrumbs
- 40g breadcrumbs
- 1 garlic clove
- Salt, to taste
- 1 tsp Extra Virgin Olive Oil
PREPARE THE BROCCOLI CREAM
Blanch the broccoli florets in salted boiling water. Remove and set aside to cool. Prepare the broccoli stems by peeling off the outer layer then blanch the broccoli stems. Add the blanched broccoli, with 1-2 tbs of cooking water, olive oil, salt, and pepper to a blender. Then, blend until smooth.
MAKE THE ANCHOVY BREADCRUMBS
Heat the oil in a small pan, then toss in the garlic and cook the anchovies. Toast the breadcrumbs over medium heat until they become golden brown (this will only take a few seconds). Toss the breadcrumbs into a blender, add the basil, and pulse a couple of times until you have a roughly chopped mixture (be careful not to over-blend into a powder!) Place in a small bowl and set aside.
COOK THE PASTA
Bring a large pot of salted water to the boil. Once boiling, cook the Spaghetti according to the pack instructions. Once the Spaghetti is cooked al dente, drain and toss the Spaghetti with the broccoli stem cream.
COMBINE AND SERVE
To serve, add the broccoli florets and then sprinkle over the anchovy breadcrumbs.