still working through my broccoli puree obsession…

put some pasta on to boil. add to the pot all that broccoli you have in the vegetable drawer (i had two medium heads). when the broccoli is just tender and still bright green, remove and refresh in cold water. puree to desired consistency in a food processor. continue cooking the pasta.

fry some chopped garlic in a bit of olive oil in a large pan. add the broccoli puree, salt to taste and a couple of ladles of pasta water. simmer. tear up a fillet of hot-smoked trout. add it to the broccoli to warm through. i had a tub of store-bought chunky spinach and cashew pesto in the fridge, so i put a couple of spoonfuls of that it as well. drain the pasta and toss into the sauce.

think about salsiccia and crema di broccoli pizza.