Yesterday, I decided to harvest some of the last broccoli of this season, before Tomás Eugenio (8) ended picking and eating them like they were candies.
Yes! The most amazing side effect of having a kitchen garden is having Tomás helping mom to harvest the broccoli.
The true miracle is having my picky eater having broccoli and strawberries and enjoying them, and wanting more and more.
So, I harvested the broccoli and made this pasta, inspired by a pasta that my Mom used to cook, with julienne carrots, frozen sweet peas and a cream flavored with anchovies and Parmesan cheese.
I love the contrast between the salty, gusty anchovy flavor and the sweetness of the sweet peas. I also love the combination of bright orange and green colors.
The only secret is that as the pasta is al dente, broccoli and carrots must be al dente too. I don’t use any salt because the anchovies and the cheese are salty enough. Here is my recipe. I hope you like it.
Pasta with vegetables and anchovy cream | Ingredients for 6 portions
1 package of egg noodles
3 cups of broccoli, cut into little trees
2 cups of carrots, cut in julienne
1 ½ cups of frozen sweet peas
1 ½ cups of cream
1 2-oz can of anchovy filets, drained
½ cup of grated Parmesan cheese
Cook the pasta al dente, in boiling water, following the package directions. Three minutes before the pasta is done, add the carrots, stir and keep cooking. Two minutes before the pasta is done, add the broccoli, stir and keep cooking. One minute before the pasta is done, add the peas and stir. Strain. In a blender, blend the cream, anchovies and cheese. In a bowl, combine the pasta and vegetables with the anchovy cream. Serve hot or warm. Top with some parmesan cheese.
To print the recipe click here
Etiquetas: anchovy, broccoli, carrots, cream, pasta