Hurray! It’s World Pasta Day!
And therefore today we eat this delicious. incredibly easy to make spelt pasta with broccoli and lemon. Light, healthy and full of taste and fibres!
As an added bonus, this dish is super fast and thus perfect for any working day.
If you prefer a vegetarian/vegan version don’t add the anchovies.
Pasta di farro con broccoli e limone
(spelt pasta with broccoli and lemon)
500 g short spelt pasta (penne, tortiglioni etc.)
about 350-400 g broccoli, in florets
extra vergine olive oil
2 cloves of garlic, peeled and chopped
1 teaspoons of coarsely chopped balck pepper corn
3-4 anchovy fillets in oil
½ organic lemon, grated rind and juice
fresh oregano for garnishing
Blanch or steam the broccoli florets until al dente.
Cook the pasta al dente and make the sauce in the meantime gently frying the chopped garlic cloves, ½ teaspoon coarsely ground black pepper and the chopped anchovy fillets in 2 tablespoons of olive oil. Mash the anchovy fillets until they get almost completely dissolved in the oil.
Add the steamed or blanched broccoli and cook for a few minutes, stirring gently.
Add the grated lemon peel and a dash of lemon juice and cook for 1 more minute.
Drain the pasta and add to the cooked broccoli florets, together with 1 or 2 tablespoons of olive oil to add more taste and creaminess.
Mix everything gently and serve garnished with fresh oregano leaves.