SPRING BREAK
GARLICKY BROCCOLI BROTH, PASTA AND PECORINO
“There’s minimal effort in creating this flavourful broth. Just let it simmer while you get on with the business of the evening.”
Serves 4 EASY GREAT VALUE Preparation: 15 minutes Cooking: 40 minutes
broccoli 400–500 g
baby leeks 200 g, thinly sliced
celery 2 stalks, thinly sliced
olive oil 6 T
garlic 3–4 cloves, crushed
sea salt and freshly ground black
pepper, to taste
vegetable stock 4 cups
long, thin pasta 100 g, broken into thirds
pecorino Romano shavings 50 g, for sprinkling
toasted ciabatta, for serving
Slice the broccoli. Gently soften the leeks and celery in 2–3 T olive oil, keeping them pale. Add the broccoli Reduce the heat to low, cover and simmer gently for 20–25 minutes, until the broccoli is just cooked. Meanwhile, cook the pasta and drain. Add to the broth. Check the seasoning. Sprinkle with pecorino and serve with the ciabatta.
