Ingredients
- 600 g (1 lb 5 oz) broccoli, cut into florets
- 500 g (1 lb 2 oz) orecchiette
- 1 tablespoon olive oil
- 4 garlic cloves, finely chopped
- 8 anchovy fillets, roughly chopped
- 250 ml (9 fl oz/1 cup) pouring (whipping) cream
- 2 large handfuls basil, torn
- 2 teaspoons finely grated lemon zest
- 100 g (3 1/2 oz/1 cup) parmesan cheese, grated
Method
1. Blanch the broccoli in a large saucepan of boiling salted water for 3-4 minutes. Remove and plunge into chilled water. Drain well with a slotted spoon. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm, reserving 2 tablespoons of the cooking water.
2. Meanwhile, heat the oil in a frying pan over medium heat. Add the garlic and anchovy and cook for 1-2 minutes, or until the garlic begins to turn golden. Add the broccoli and cook for a further 5 minutes. Add the cream and half the basil and cook for 10 minutes, or until the cream has reduced and slightly thickened and the broccoli is very tender.
3. Purée half the mixture in a food processor until nearly smooth, then return to the pan with the lemon zest, half the parmesan and the reserved cooking water. Stir together well, then season. Add the warm pasta and remaining basil, and toss until well combined. Sprinkle with the remaining parmesan and serve immediately.
