200 g (7 oz) spaghetti
2 tbsp olive oil
4 garlic cloves, peeled and chopped
1/4 red onion, peeled and diced
1 head of broccoli, cut into florets
150 ml (1/4 pint) double cream
30 ml (1 fl oz) white wine
1 lemon, halved
1 tbsp fresh basil, chopped
2 tbsp olive oil
4 garlic cloves, peeled and chopped
1/4 red onion, peeled and diced
1 head of broccoli, cut into florets
150 ml (1/4 pint) double cream
30 ml (1 fl oz) white wine
1 lemon, halved
1 tbsp fresh basil, chopped
method
1. Bring a large pan of water to the boil.
2. Bring a small pan of water to the boil.
3. Add the spaghetti to the large pan of water and boil for ten minutes.
4. Heat the olive oil in a medium frying pan.
5. Toss the garlic and onion into the frying pan and sauté until soft.
6. Drop the broccoli into the small pan of water and boil for four minutes.
7. Drain the broccoli and add to the frying pan.
8. Pour in the cream and white wine and simmer for two minutes.
9. Transfer the contents of the fry pan to a food processor and blitz to a rough purée.
10. Drain the spaghetti.
11. Mix the creamy broccoli into the spaghetti and serve with the lemon halves and a scattering of basil leaves.
2. Bring a small pan of water to the boil.
3. Add the spaghetti to the large pan of water and boil for ten minutes.
4. Heat the olive oil in a medium frying pan.
5. Toss the garlic and onion into the frying pan and sauté until soft.
6. Drop the broccoli into the small pan of water and boil for four minutes.
7. Drain the broccoli and add to the frying pan.
8. Pour in the cream and white wine and simmer for two minutes.
9. Transfer the contents of the fry pan to a food processor and blitz to a rough purée.
10. Drain the spaghetti.
11. Mix the creamy broccoli into the spaghetti and serve with the lemon halves and a scattering of basil leaves.
serving amount
serves 2
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