Pappardelle with Broccoli and Orange (4)

Pappardelle with Broccoli and Orange (4)
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Pappardelle with Broccoli and Orange (4)
Print Recipe
  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. 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. 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. 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. 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. 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. 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. Serve in the middle of the table in a big bowl with parmesan for grating over.
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