Spaghetti aglio e olio with broccoli

Step 1/3

• 1 broccoli
• 2 cloves garlic
• 100 g Pecorino cheese

• cutting board
• knife
• fine grater
• bowl (small)

Mince garlic. Cut the broccoli stem into small cubes. Then cut the broccoli florets into small pieces. Finely grate the Pecorino into a small bowl.

Step 2/3

• pot (large)

Bring salted water to a boil in a large pot. Once the water boils, blanch the broccoli for approx. 5 min.

Step 3/3

• 100 ml Byodo Olivenöl nativ extra, aus Italien
• 300 g spaghetti
• salt
• pepper

• frying pan
• slotted spoon
• colander

In the meantime, heat the olive oil in a frying pan and fry the garlic. Then immediately add the broccoli to the pan with a some of its cooking water. Cook the pasta in the same pot as you blanched the broccoli in until al dente. Let the broccoli cook over low heat until the spaghetti is ready. Once cooked, add the spaghetti directly to the pan and mix with the broccoli. Season everything with salt and pepper. Finally, swirl the cheese into the pasta and serve immediately. Enjoy!

Enjoy your meal!