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cookbook_challenge2021-08-26 12:07 pm
hudebnik) wrote in cookbook_challenge2021-08-26 12:07 pm
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Pasta with broccoli-spinach puree
Recipe at Epicurious or 177 Milk Street.
Executive summary: peel and cut up broccoli, saving the stems and leaves. Boil the stems and leaves until fully tender, c. 10 minutes. Add fresh spinach until wilted, c. 20 seconds. Fish out the green stuff and put in a blender. Boil the broccoli florets in the same water for c. 3 minutes, fish out and rinse. Boil pasta in the same water to al dente. Meanwhile, add garlic, capers, lemon zest, and a little cooking water to blender, and puree. When pasta is done, drain it, return to the pot, toss with green puree and broccoli florets, more lemon zest and grated cheese (unless you want it vegan).
Yum: definite keeper. But bothshalmestere and I were bothered by the raw-garlic bite; for next time, we'll try parboiling the garlic with the spinach to take the edge off.
Executive summary: peel and cut up broccoli, saving the stems and leaves. Boil the stems and leaves until fully tender, c. 10 minutes. Add fresh spinach until wilted, c. 20 seconds. Fish out the green stuff and put in a blender. Boil the broccoli florets in the same water for c. 3 minutes, fish out and rinse. Boil pasta in the same water to al dente. Meanwhile, add garlic, capers, lemon zest, and a little cooking water to blender, and puree. When pasta is done, drain it, return to the pot, toss with green puree and broccoli florets, more lemon zest and grated cheese (unless you want it vegan).
Yum: definite keeper. But both
shalmestere and I were bothered by the raw-garlic bite; for next time, we'll try parboiling the garlic with the spinach to take the edge off.