Ingredients (serves 4)
- 375g dried elbow pasta
- 400g broccoli, cut into small florets
- 1/3 cup olive oil
- 2 garlic cloves, crushed
- 1 teaspoon dried chilli flakes
- 100g feta cheese, crumbled
Method
1. Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender, adding broccoli for last 4 minutes of cooking. Drain, reserving 1/4 cup cooking liquid.
2. Return pasta and broccoli to pan. Add oil, garlic and chilli flakes. Toss to combine. Season with salt and pepper. Sprinkle with feta. Serve.
Notes
· You could use 300g sugar snap peas instead of broccoli, and 1/4 cup chopped fresh mint leaves instead of chilli flakes.
No comments:
Post a Comment