Orecchiette with Purple Sprouting (4)

I could very happily eat purple sprouting broccoli every day when it is in season in late winter. This recipe is from Jenny Linford’s ” The London Cookbook”.

Orecchiette with Purple Sprouting (4)
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Orecchiette with Purple Sprouting (4)
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  1. First prepare the purple sprouting broccoli. Trim off the florets, cutting any large ones down to the same size as the small ones. Shred the leaves and cut the stalks into short lengths.
  2. Bring a large pan of salted water top the boil and add the orecchiette. Return to the boil and cook for about 10-11 minutes until al dente.
  3. Meanwhile heat the olive oil in a heavy based frying pan. Add the garlic and fry for 1-2 minutes until fragrant.
  4. Rinse the sprouting broccoli and add to the garlic, mixing to coat in the oil.
  5. Add the cherry tomatoes and season with salt and plenty of freshly ground pepper. Cover and cook until the broccoli is tender, stirring often to prevent burning. Stir in the cream and the pine nuts.
  6. Drain the pasta and mix with the broccoli sauce. Serve at once with parmesan,
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