Broccoli Pasta Genovese Style

Uses very little oil, it's healthy and delicious!

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 2 Prep: 10 min Cook: 12 min

Ingredients

Broccoli 1/2 (100g)
Pine nuts 2 tbsp
Anchovy fillet (in salted oil) 1
Garlic 1 clove
Basil leves 10
Extra virgin olive oil 2 tbsp
Parmigiano reggiano 2 tbsp
Salt 1 tsp
Your favourite pasta for 2 people
Chilli (optional) as required

Method

1
Tear apart the broccoli and boil until soft.
2
Put into a blender with the pine nuts, anchovy, garlic, basil, cheese and salt.
3
Add the oil a bit at a time and make a smooth paste.
4
Start cooking the pasta in salted boiling water.
5
Add the cooked pasta into the broccoli paste and stir well. Add chilli on top, if you like.

Tips & Note

●You can use any pasta you have, but this fusilli works really well because the paste sticks right inside the spirals.

Broccoli Pasta Genovese Style

Uses very little oil, it's healthy and delicious!

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)

Serves 2

Prep: 10 min

Cook: 12 min

Ingredients

Broccoli 1/2 (100g)
Pine nuts 2 tbsp
Anchovy fillet (in salted oil) 1
Garlic 1 clove
Basil leves 10
Extra virgin olive oil 2 tbsp
Parmigiano reggiano 2 tbsp
Salt 1 tsp
Your favourite pasta for 2 people
Chilli (optional) as required

Broccoli Pasta Genovese Style

Recipe ID :314 Posted on 17 APR 2015

Serves 2

Prep 10min
Cook 12min
views 5,799
printed 187

saved 3

Uses very little oil, it's healthy and delicious!

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Ingredients

Print Ingredients Email Ingredients
1/2 (100g)
2 tbsp
1
1 clove
10
2 tbsp
2 tbsp
1 tsp
for 2 people
as required

Method

Prep
10min
Cook
12min
1
Tear apart the broccoli and boil until soft.
2
Put into a blender with the pine nuts, anchovy, garlic, basil, cheese and salt.
3
Add the oil a bit at a time and make a smooth paste.
4
Start cooking the pasta in salted boiling water.
5
Add the cooked pasta into the broccoli paste and stir well. Add chilli on top, if you like.

Tips & Note

●You can use any pasta you have, but this fusilli works really well because the paste sticks right inside the spirals.

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Mizue
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I always feel this is an upper-class dish!
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