Pappardelle with Broccoli and Orange (4)

Pappardelle with Broccoli and Orange (4)
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Pappardelle with Broccoli and Orange (4)
Print Recipe
Instructions
  1. 1 First fry your garlic. Line a plate with some kitchen paper. Heat the olive oil in a frying pan, then add the garlic and cook until the edges begin to brown and crisp. When done, scoop out the crisp garlic with a slotted spoon and drain on kitchen paper, keeping the leftover oil for later.
  2. 2 Next trim your broccoli, nicking off any dry ends and chopping any larger pieces in half down the middle so they are all the same size.
  3. 3 Put two pans of salted water on to boil – one large one for your pasta and a smaller one for the purple sprouting broccoli.
  4. 4 Once the garlic oil has cooled, pour it into a jug and add the creme fraiche, and the orange juice and zest. Season well with salt and pepper.
  5. 5 Next add your pasta to the larger of the pans and cook according to the packet instructions. About 4 minutes before the pasta is ready, add the broccoli to the other pan. Cook the broccoli until it has lost its rawness but is still perky and deep green.
  6. 6 Drain the broccoli and leave in a colander to steam while you drain the pasta, reserving a mugful of the starchy pasta water for the sauce.
  7. 7 Put the pasta back into the pan, add the broccoli and the orange creme- fraiche oil and mix well, adding a little pasta water at a time and mixing until you have a subtle pink, creamy sauce that clings to your pasta.
  8. 8 Serve in the middle of the table in a big bowl with parmesan for grating over.
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