A seasonal take on the classic italian pasta dish. Don’t let the small ingredient list fool you, this is a delicious recipe. The strong flavours of crunchy broccoli mixed with the olive oil and chili are a delight. Simple and fast to make.
When to eat
The british purple sprouting broccoli season starts in Jan and is a welcome addition to the winter veg palate. We recommend eating this dish from mid January to early May. You’ll get the best of the british broccoli then.
This meal is around 86% less polluting than the average UK meal.
- Eating this recipe will save around 2.54 KG CO2e per person.
- That’s equivalent to the emissions produced driving 20.99 KM in a modern car.
- 400 g Gigli Pasta
- 500 g Purple Sprouting Broccoli
- 3 Cloves Garlic
- 90 ml Olive Oil
- 1 Tablespoon Chilli Flakes (less if you don't want it spicy)
- Cut any woody ends off the broccoli and slice in half lengthways. Boil a pan of salted water and blanch the broccoli for around 1-2 minutes until aldente. Drain the broccoli and reserve in the pan.
- Cook the Gigli in salted boiling water according to packet instructions. The pasta should still have some bite to it when cooked.
- Meanwhile slice the garlic thinly, put the oil in a shallow pan over a low heat, and toss in the garlic and chilli. Cook until the garlic is soft. Pour in the broccoli, mixing well in the oil. Season with salt and pepper to taste. Remove from the heat.
- Once the pasta is cooked. Drain and mix with the broccoli sauce and serve.