Pasta for 41 head of broccoli Lemon Basil Sauce (below) Grated Parmesan cheese
Ingredients 2 tablespoons extra virgin olive oil 1 tablespoon butter OR use extra olive oil 3 cloves of garlic finely chopped 1 shallot finely diced - Optional 2 tablespoons white wine 2 tablespoons chicken stock ¼ cup fresh cream OR additional stock zest from one or two whole lemons handful of fresh basil leaves extra chopped fresh basil leaves salt and pepper to taste
Method 1. Cook the pasta your family likes. Spirals or penne work well with this sauce but it is delicious on flat pasta as well. 2. Cut the broccoli into florets and the stems into 3/4cm rounds. Lightly steam just until tender so that the broccoli keeps its green colour. 3. Heat olive oil and butter in a small heavy bottom fry pan. Add garlic and shallot and gently cook until they soften, less then 5 minutes. Watch carefully, adding the wine and stock just before the garlic browns. 4. Reduce by half then add the cream and allow it to heat, just until it starts to bubble. Remove from heat. 5. Add in the lemon zest. Toss with cooked pasta, steamed broccoli, chopped basil leaves, salt and black pepper and grated Parmesan cheese.