04:42
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Two people will eat all of this as a meal; as a starter pasta course it will go twice as far.
We are actually getting a little broccoli in the garden this year. Amazing.
2 to 4 servings
1 head (3 cups) broccoli, in florets
250 grams (1/2 pound) pasta
2 or 3 slices stale French or Italian style bread
2 tablespoons unsalted butter
2 cloves of garlic
1/4 teaspoon salt
freshly ground black pepper to taste
1 teaspoon rubbed basil
150 grams (5 ounces) soft chevre (goat cheese)
1/4 to 1/3 cup rich milk or light cream
Wash and trim the broccoli and cut it into florets.
Put a pot of water on to boil for the pasta, and salt it generously when it boils. Cook the pasta according to the instruction until done. Add the broccoli when the pasta has about 5 minutes left to cook.
Meanwhile, cut the bread into small cubes or crumble it into large crumbs. Heat the butter in a skillet over medium-high heat and add the bread. Toss it well to get the butter coating it as evenly as possible.
Peel and mince the garlic finely, and add it with the salt, pepper, and basil to the bread cubes. Continue to cook them gently, stirring regularly, until they are crisp and golden brown. If they are done before the pasta and broccoli turn them out onto a plate to wait. Not too likely though; they should be done at about the same time.
When the pasta and broccoli are done, drain them well. Put the empty pot back on the stove and add the chevre and the milk or cream. Mix well, breaking up the cheese, to form a smooth sauce. Add the pasta and broccoli back into it and toss well. Arrange the pasta in a serving bowl or on individual plates and sprinkle the toasted bread bits over it.
Last year at this time I made Alu Gobi.
Posted in: Ontario Food
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