Ingredients.
Broccoli 4 heads
6 dried tomatoes in olive oil, chopped fine
1/4 cup pine nuts
olive oil 1/2 cup.
Garlic 2 cloves chopped finely
salt pepper
parmigiano
1 dried peperoncino finely minced or mince a jalapeno
Fusilli pasta.
Cooking
Steam the broccoli for 20 minutes until it is soft.
Mash it with a wooden spoon.
put 1/4 cup olive oil with the garlic and the jalapeno/peperoncino.
Let it get slightly brown, then add the broccoli, pine nuts , tomatoes
and mix on low heat. As pasta water as needed to keep this simmering.
Heat up the fusilli.
Fusili is an excellent choice as the grooves will hold on to the broccoli.
So when the fusilli is done add it to the broccoli mash and mix.
Season with salt and pepper.
Plate.
Then throw on some Parmesan.
Now in general, this sauce is a little dry and healthy.
So if you want it to be more pronounced, drizzle some olive oil
on it.
I have an excellent olive oil I order online.
Basically as you know we all love Italian.
So lately what the Olive oil market does is make olive
oil in Syria or another country, then ship it to Italy
where it is packed and labelled MADE IN ITALY.
Unfortunately that is no longer a mark of quality.
So to get better quality oil.
I buy il Fiorello, it is made by California olive growers
and they have several styles, some are mixes and some
are based on a single olive type.
Now, I am not going to peddle sunshine and tell you that it is cheap. But supporting your local farmers and high quality never is.
http://ilfiorello.com/about/
Anyway, for a vegetarian pasta and an alternative to pesto.
This is an excellent pasta to make.