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
  • salt
  • 150 gr pasta (spaghetti, tortiglioni, penne…)

broccoli  garlic  extra virgin oil  pecorino grattuggiato  bottarga  black pepper  salt shaker  tortiglioni

Place your broccoli under running water, then cook them for 3 minutes in a large pot of boiling salted water.

sciacquare broccoli  bollire broccoli

Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.

scolare broccoli

In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes.

bollire pasta corta

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.

broccoli in padella

Drain well pasta and add to the broccoli. Finally grate the bottarga over the pasta and sprinkle Pecorino cheese.

Buon appetito!