Trofie with Broccoli & Anchovies
A deliciously simple dish packed with flavour and goodness.
300g of Trofie
2 Cloves of Garlic
1 Head of Broccoli
1/4 Tsp of Chilli Flakes
250ml of Vegetable Stock
1/2 Tsp of Lemon Zest
50g of Parmesan
Handful of Pine Nuts
Roughly chop the broccoli florets and add them to a food processor. Pulse the broccoli into small rice-sized pieces, working in batches if necessary. Set aside.
Finely slice your garlic. Add a splash of olive oil to a large pan on low heat. Add the garlic and chilli and sauté until golden and fragrant, about 2-3 minutes. Roughly chop the anchovies and add them to the pan, along with the broccoli and a pinch of salt and pepper. Give it a good stir, pour in the vegetable stock and simmer for 8-10 minutes, stirring occasionally. The broccoli should melt down into a sauce.
Cook your pasta al dente, reserving half a ladle of starchy pasta water. Add your pine nuts to a dry pan on medium heat and toast until golden brown, about 2-3 minutes. Grate your parmesan.
Add your pasta and pasta water to the sauce with a handful of parmesan and toss well. Season to taste and divide amongst bowls. Top with the remaining parmesan, lemon zest, pine nuts and olive oil.