Creamy Broccoli Pasta
Published 05/06/2010 | 05:00
I'm a huge fan of simple pasta dishes that are easy to throw together in a matter of minutes, and this one definitely hits the spot. There is a wealth of in-season vegetables available at the moment and you can easily replace broccoli with asparagus or cauliflower and maybe some broad beans thrown in for good measure. If you can't get your hands on pappardelle pasta, tagliatelle will do just fine. Serves four.
250g pappardelle pasta
1 head broccoli, broken into florets
1 tbsp olive oil
4 garlic cloves, finely sliced
200g crème fraîche
Juice of 1 lemon
A generous pinch sea salt and ground black pepper
1 Cook the pasta according to the packet. Steam or boil the broccoli until tender when pierced with a fork, then drain and place in a bowl filled with cold water.
2Fry the garlic in a large frying pan over a medium heat for about one minute, then add the crème fraîche and bring to a steady simmer. Add the lemon juice and season.
3When the pasta is cooked, drain the water and place back in the pot. Pour in the garlic crème fraîche and broccoli and stir through gently until everything is combined.
Serve straight away with an extra sprinkle of black pepper.