I have once again allowed months to pass without giving anything I’ve cooked its rightful immortal home on my actual blog. In my defence, I’ve moved house and had probably at least two quarter life crises in the time since I was last here.
I’m now fully settled in a little caravan in the Kentish countryside and therefore hope I might find myself back into the swing of properly transcribing anything I knock up that might be of use to you, on an at least semi-regular basis. If I continue to fall short, remember you can always find me on the social media profiles linked at the bottom of this post.
This recipe is one I’ve made three or four times over the last month or so, and eaten on my front step in the evening sunshine (or, more often, at my kitchen table staring out at the rain). It’s very quick, nice and substantial and just tastes good.
I’d not usually try and police the quality of a particular ingredient you use, but I think if you use shitty olive oil here, you’re really gonna know about it and it’s gonna change the tone of the whole dinner. It’s my view that you really can get away with a lot if you’re cooking or adding bits to it, but this is literally drizzled on right at the end.
1/2 pack (or small-ish handful, or 6-7 stems) purple sprouting broccoli
75 (1/3 pack) feta
small handful pine nuts
Good extra virgin olive oil (you’re really gonna be able to taste it)
Salt, pepper and chilli flakes
1 – Boil the kettle and put the spaghetti on according to pack instructions – don’t forget to salt the water – usually around 8-10 mins.
2 – Chop about 1cm off the bottom of your broccoli, and put it in the pan with the spaghetti when there are 4-5 mins left on the clock.
3 – Get a separate frying pan on to a medium heat, add the pine nuts (no oil, keep the pan dry) and watch like a hawk (not kidding, they burn fast) until golden brown and releasing gorgeous toasted pine nut aromas.
4 – Drain the pasta and broccoli, add to your fav pasta bowl with the crumbled feta, a good glug of olive oil, salt, pepper and chilli flakes to taste, then top with the toasted pine nuts.