The countdown to turkey has officially begun and next week’s food shopping list is decidedly bird oriented, but I can’t forget about the dinners that will precede. I want them to be healthy, light, cheap, and most of all quick! Pasta with Broccoli and Peas is a start.
Though incredibly simple and what the foodie folk would categorize as “cucina povera”, this dish fills my house with a medley of flavors that bring me back to my grandparents. That Olfactory strikes again and I am wrapped in warm memories. T he taste is hearty though the dish itself will spare your waistline for that end of the week stretch. I hope you enjoy.
Pound of pasta (I used barilla whole wheat fussilli)
2 anchovy filets
3 cloves garlic finely minced
head or organic broccoli florets
2 cups of frozen peas
1/4 cup extra virgin olive oil
2 tablespoons butter
Grated cheese (I am always a fan of Locatelli)
Ground black pepper to taste
Sea Salt to taste
Pinch (or more) of red pepper flakes
Put a large pot of water to boil with a tablespoon of salt.
While you are waiting for the water to boil, heat the 1/2 of the olive oil over medium high heat in a large saute pan. Add the anchovy filets and melt into the oil. Add the garlic and saute until lightly browned.
Add the broccoli and blanch for three minutes. Remove with an Asian strainer and toss right into pan with the garlic and anchovies. Add the pasta to the boiling water and cook according to package directions.
Toss the broccoli with the 2 cups of frozen peas and the remaining olive oil, add the salt, pepper, and red pepper flakes, continue to cook until the peas are heated through.
Before draining the pasta reserve 1 – 2 cups of cooking liquid. Drain pasta and toss with broccoli and peas, add the butter and grated cheese. Cooking for a minute or two longer, serve immediately.