Purple Sprouting Broccoli with Spelt Pasta
By OcadoLife
Published on 29 November 2021
Recipe author Tom Hunt says: “The sauce is so umami rich, it removes the need for any cheese or anchovies in the dish, keeping it affordable and low impact. If you fancy being flexitarian, try adding some seasonal crab at the end.”Time and servings
30 minsTotal time
2Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 1 glug of extra virgin olive oil
- 1 heaped tbsp capers, (if salted, soak in water for 10 mins then drain)
- 1 small garlic clove, roughly chopped
- 200 g of wholemeal spelt pasta, (we used casarecce)
- 200 g of purple sprouting broccoli (or other greens), thick stalks thinly sliced, leaves and tender stalks left whole
- 0.5 unwaxed lemon, zested and juiced
- 1 pinch of dried chilli flakes, to taste
- 1 handful of toasted breadcrumbs (optional)
- 1 pack of crabmeat (optional)
Method
Step 1
Place a large pan of salted water on to boil.Step 2
Warm a good glug of extra virgin olive oil in a large pan over a medium-low heat. Fry the capers until starting to crisp, then add the garlic and cook for 1 min without colouring. Set aside.Step 3
Boil the pasta in the salted water for 6 mins, then add the greens, bring back to the boil and cook for a further 3 mins. Strain the pasta and greens into a colander, then immediately transfer to the pan containing the capers and garlic.Step 4
Season with the lemon zest and juice, and with freshly ground black pepper and salt, if necessary. Serve sprinkled with chilli flakes and scatter liberally with breadcrumbs for a crunchy alternative to parmesan. Add crabmeat, if using.