- Cooking time
- 10 mins
- Preparation time
- 5 mins
"I love this broccoli pasta recipe as it is incredibly easy, fresh and super-healthy. It's perfect for vegetarians, and can easily be varied for non-veggies by substituting the pine nuts with anchovies or by playing with more fresh ingredients as you go along," says Livia Firth.
- 2 broccoli heads, cut into florets
- 100ml extra virgin olive oil, 4 tablespoons to serve
- 5-6 garlic cloves, thinly sliced
- 1 teaspoon chilli flakes
- 500g dried orecchiette (or pasta of your choice)
- 50g pine nuts, toasted
- Handful of fresh basil leaves
- Salt and freshly ground black pepper
- Bring a large pan of salted water to the boil, add the broccoli and simmer for 3-5 minutes or until tender.
- Meanwhile, heat the olive oil in a separate pan and gently cook the garlic and chilli for 2-3 minutes or until the garlic is golden brown. When the broccoli florets are tender, scoop them out of the water with a slotted spoon and add to the pan with the garlic and chilli along with 120ml of the broccoli cooking water, reserving the remaining water. Using the back of a fork, crush the broccoli with the garlic to form a coarse purée.
- Return the pan containing the broccoli cooking water to the heat and bring to the boil. Add the pasta and cook according to the packet instructions until al dente. Drain thoroughly and tip into a large serving bowl. Top with the broccoli purée and drizzle over the additional olive oil. Scatter with the toasted pine nuts and basil leaves. Toss until evenly distributed. Season with freshly ground black pepper.
Recipe by Livia Firth, extracted from , edited by Alison Oakervee (£25, Kyle Books). A full 100% of the publisher's profits will go to and help women in war-torn countries rebuild their lives.