March has the potential to be the greenest month with everything gearing up to go after a long wet and grey winter. The grass, the nettles, the kale and broccoli, the leaves on the trees – they are all ready to burst into full green mode and are so welcome.
Our garden is wet and very muddy as I write but I hope by the time you are reading this the first seedlings will be unfurling in the glasshouse and the peach and apricot trees will be blossoming in the tunnels – we have our own little Mediterranean paradise in there along with our winter garden, which will be in full production with salad, rocket, spinach, kale and raddichio. We planted these last autumn and they comfortably overwintered in semi -animated suspension but now the days are longer the daylight has set off the growth again..
It’s a time of abundant greens as besides all of the aforementioned which is growing inside, the sprouting broccoli will make an appearance.
Sprouting broccoli is a sure sign that spring has arrived properly – rather than by the technicality of a date, and when it comes , if picked properly, little broccoli spears can be harvested for four to eight weeks. Sprouting broccoli takes its time to grow. Like most brassicas it’s a vegetable that needs forward planning, as the seeds are set way back in the previous March/April, transplanted into pots, then in situ and protected by a brassica cage to prevent the birds from eating it. With all this star treatment it becomes a treasured vegetable, which produces at a time when most things are just thinking about growing.
Treasured or not treasured, a continuous supply of any vegetable eventually dampens the enthusiasm and although we haven’t got there yet, I have plenty of plans for when we do. One being this very simple broccoli sauce for pasta.
For this recipe you can use calabrese (regular) broccoli, tenderstem or sprouting broccoli.
It would make the perfect post St.Patricks day parade dinner, fast, simple and green. It may also be a way to get your children to consume more broccoli although I am aware they are not stupid. I made little green fairy cakes one year for Paddy’s day with beautiful lemon icing and primroses on the top and the children wouldn’t go near them!
The best pasta for this recipe is something that will scoop up the sauce – rigatoni, penne, orrichiette, gnocchetti, conchigle, there’s plenty of choice.
As there are so few ingredients it’s important to use extra virgin olive oil. The cheese can be parmesan or pecorino and the broccoli any of the above – and that’s about all that’s in it.
Definitely worth a try as it is fast and simply delicious!
Broccoli Pasta
Serves 2-3
• 300g broccoli
• 2 cloves garlic – peeled
• 75g parmesan or pecorino cheese
• 75-100ml extra virgin olive oil
• Salt and black pepper
• 300g pasta
• 1tbs salt
Bring a large pot of water to the boil.
Break the broccoli into small florets if you are using Calabrese, or chop the tenderstem. Sprouting broccoli is probably fine as it is unless very large.
Grate the cheese – finely is best as it will melt smoothly into the sauce.
Drop the broccoli into the boiling water together with the peeled garlic – no need to chop it. Cook for 5-7 minutes until the broccoli is just tender. Lift the broccoli and garlic from the water with a slotted spoon and remove half a cup of the cooking water. Drop the pasta into the same boiling water and set the timer. Check the packet for the cooking time. Cook for one minute less than recommended. Meanwhile put the broccoli and the reserved water into a beaker of a handheld blender, a nutribullet or food processor then buzz until smooth. Now you can either slowly drizzle the olive oil in with the motor running or tip the buzzed broccoli into a bowl and slowly whisk in the olive oil. Stir in most of the cheese then season with salt and cracked black pepper. You should now have a smooth green sauce.
When the timer goes off for the pasta drain it into a colander. I always set the colander over the serving bowl that I’m going to use (in the sink) as this heats the bowl at the same time. Reserve a cup of the cooking water.
Put a shallow pan on the heat, add the pasta, the sauce and half of the remaining reserved cooking water and toss everything together. Add more water as needed, until the sauce coats the pasta generously. Cook for one minute then tip into the serving bowl. Scatter the remaining cheese over the top then serve immediately.
Green to go!
Happy St. Patricks Day.
