Some good news for me, the broccoli in my own tiny plot is nearing ready to be picked. However the dish, below was made a couple of days ago with the broccoli I picked up at the weekend.
I do like to cook from scratch, but there are days when I come in from work and want to put something relatively simple together. This is one of those dishes. It was simply lovely. The bite of the broccoli against the background hint of garlic and rosemary. The soft melt of both the cheese and pine nuts. If you do decide to give this a go, please be careful when toasting the pine nuts. They are quite pricey. The last thing you want to do is overdo them in the oven. A moment too late and they will be destined for the bin, an expensive mistake to make. I know I have done it more than once. I know - I know time to invest in an kitchen timer.
I am submitting this dish to Weekend Herb blogging or WHB as it is fondly known was started by Kalyn of Kalyns Kitchen. It is now organized by organized by Haalo of Cook Almost Anything Once. This weeks WHB#240 is being hosted by Anh from Food Lover's Journey . I think they are going to be fed up of me, as the majority of recipes I have submitted to WHB have always included the rosemary. Rosemary with its silvery needle like foliage is the one herb that I can rely on pretty much all year round as it grows quite happily in my garden, and here it is again in this pasta dish.
This is funny though, as rosemary is not a herb I grew up eating. I always associated it with meat recipes or herbal remedies. My first experiment with rosemary was like many others, simply with roast potatoes. Then as a seasoning over Jerusalem artichoke crisps. I have to admit my first taste of the rosemary salt made me wrinkle my nose, but later I realised that I had used too much rosemary as the flavour was soapy. It should just leave a hint, not dominate. I adjusted this and appreciated the flavour a little more. Then I moved onto soups: leek, rosemary and chickpea soup, then main dishes such as potatoes, rosemary and tomato bake and even a sweet things like a rosemary, lemon and parsnip tart. I know rosemary is one of those herbs that people either like or dislike, but if you haven’t tried it, I’d encourage you to do so, even if it was like me simply with roast potatoes.
Pasta shells with Broccoli, rosemary and pine kernels
Serves 2 generously
25g pine kernels
200g pasta shells
200g - 250g broccoli florets
100g blue cheese, diced (can be omitted)
1 - 2 cloves of garlic, peeled and crushed
1 teaspoon of fresh rosemary, minced
1 tablespoon of parsley, chopped to garnish
Preheat oven to gas mark 6. Place the pine kernels in a hot oven to golden for about 1 minute. Cook the pasta according to packet instructions, drain and set aside. Steam the broccoli for about 5 minutes. Put the broccoli, pine kernels, cheese, garlic and rosemary into a large bowl and mix together.
Drain the pasta, then return to the pan with a little olive oil. Add the remaining ingredients, heat through and serve in hot bowls with parsley sprinkled on top. Adapted from Daphne Lambert’s Little Red Gooseberries.