Pasta with broccoli, bottarga and Pecorino cheese
Ingredients (serving 2)
- 300 gr brocolis
- 4 garlic gloves
- 2 tablespoons extra virgin olive oil
- 100 gr freshly grated Pecorino cheese
- 60 gr bottarga
- black pepper
- 150 gr pasta (spaghetti, tortiglioni, penne…)
Place your broccoli under running water, then cook them for 3 minutes in a large pot of boiling salted water.
Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes.
Meanwhile, in a small saute pan, heat the oil and cook the garlic for 1 minute until light brown, then remove it; add the broccoli, salt and pepper and toss well.
Drain well pasta and add to the broccoli. Finally grate the bottarga over the pasta and sprinkle Pecorino cheese.