I HAVE DISCOVERED HOW TO GET BROCOLLI INTO MY GRANDKIDS!!
UNTIL NOW, BROCOLLI WAS FOR COLOUR (ME,NOT THEM) NOT FOR CONSUMPTION. THIS DISH WAS THE JACKPOT!
SERVES 4-6
1 LARGE HEAD OF BROCOLLI AND STEMS, CUT INTO SMALL FLORETS AND COARSELY CHOPPED
1 POUND DRY PASTA (I USE HOMEMADE, AS THIS TOO HAS BECOME A THING WITH THE KIDS)
1/4 CUP LIQUID GOLD MED EXTRA VIRGIN OLIVE OIL
1 ONION, FINELY CHOPPED
1 CLOVE GARLIC, MINCED
FINE SEA SALT AND FRESH GROUND PEPPER
1/2 CUP HEAVY CREAM
1 1/4 CUPS GRATED PARMESAN CHEESE
1. BRING LARGE POT OF WELL SALTED WATER TO A BOIL. ADD THE BROCCOLI AND COOK UNTIL A DENTE, ABOUT 3 MINUTES. REMOVE WITH SLOTTED SPOON AND SET ASIDE, DEEPING THE WATER BOILING FOR PASTA.
2. ADD THE PASTA TO THE BOILING WATER AND COOK TO AL DENTE ACCORDING TO DIRECTIONS. DRAIN PASTA, RESERVING 1 CUP OF COOKING WATER, RETURN PASTA TO POT.
3. MEANWHILE IN A LARGE SAUTE PAN, HEAT THE OLIVE OIL OVER MEDIUM HEAT. ADD THE ONION AND SAUTE UNTIL TENDER AND GOLDEN, ABOUT 5 MINUTES. ADD THE GARLIC AND COOK FOR ANOTHER MINUTE. ADD THE BROCCOLI AND SEASON WITH SALT AND PEPPER. POUR THE CREAM OVER THE MIXTURE. COOK FOR 15 SECONDS AND REMOVE FROM HEAT.
4. TRANSFER THE BROCCOLI MIXTURE TO A FOOD PROCESSOR AND PROCESS UNTIL ROUGHLY CREAMY.
5. ADD BROCCOLI SAUCE AND A FEW TABLESPOONS OF RESERVED PASTA WATER TO THE POT OF PASTA AND SET THE POT OVER MEDIUM-HIGH HEAT. COOK, TOSSING FREQUENTLY, UNTIL THE PASTA IS WELL COATED, 1 TO 2 MINUTES. SEASON WITH SALT AND PEPPER AND SPRINKLE WITH THE PARMESAN CHEESE. SERVE IMMEDIATELY.