You need healthy and easy Lunch recipe? This is What you Need……
3 cloves garlic
• 2 long red chilies
• 4 anchovy fillets
• 2 heads broccoli
• 140 ml extra virgin olive oil
• 60 gr pecorino or parmesan
• 350 gr pasta
• 1 cup rocket
• 1 lemon
How to prepare:
Boil a large saucepan of salted water. Meanwhile, thinly slice garlic widthwise. Halve chilies lengthwise and remove seeds. Finely chop chilies and anchovies, and set aside with garlic. Cut stalks from the broccoli, peel, then cut into 1 cm pieces. Cut the broccoli heads into small florets.
Add florets to boiling water and cook for 3 minutes or until almost tender. Using a slotted spoon, transfer to a bowl and keep water boiling. Put half the florets in a food processor with 2 tablespoons oil. Season it with salt and pepper. Coarsely grate pecorino, add 40 gr to the food processor, and process to a paste. Transfer to bowl with remaining florets.
Add pasta to boiling water and cook until al dente. Halfway through cooking, add the broccoli stalks. Drain pasta and broccoli stalks, reserving 125 ml (1/2 cup) cooking water and the pan.
Place remaining 100 ml oil, garlic, chilies and anchovies in reserved pan over medium heat. Cook stirring, for two minutes or until garlic is fragrant and anchovies have broken up. Add reserved cooking water, pasta, broccoli mix, rocket and 1/2 tsp salt and cook, tossing, for 2 minutes or until rocket wilts.
Squeeze lemon juice over pasta, season and toss well to combine. Divide among bowls, scatter with remaining pecorino.