Guest guest Posted January 31, 2008 Report Posted January 31, 2008 Perfect for purple sprouting broccoli! Serves 4 500 g freshly cooked pasta, such as shells or fusilli 2 tablespoons olive oil 4 garlic cloves, minced 2 tins chickpeas, drained and rinsed 400 g broccoli or purple sprouting broccoli, chopped 200 ml dry white wine 200 ml vegetable stock 1 handful grated Parmesatype cheese Salt and pepper to taste Heat the oil in a large saucepan over a medium heat and add the garlic and chickpeas. Sauté for about 3 minutes then add the broccoli, wine and stock. Put the lid on the pan and simmer for 5 minutes. Uncover and add the drained pasta and parmesan and toss to combine the ingredients. Season to taste with salt and pepper. Quote
Guest guest Posted January 31, 2008 Report Posted January 31, 2008 sounds yummy and not hard to make! , " heartwerk " <jo.heartwork wrote: > > > Perfect for purple sprouting broccoli! Serves 4 > > 500 g freshly cooked pasta, such as shells or fusilli > 2 tablespoons olive oil > 4 garlic cloves, minced > 2 tins chickpeas, drained and rinsed > 400 g broccoli or purple sprouting broccoli, chopped > 200 ml dry white wine > 200 ml vegetable stock > 1 handful grated Parmesatype cheese > Salt and pepper to taste > Quote
Guest guest Posted February 1, 2008 Report Posted February 1, 2008 I love broccoli. Jo , " flower child " <zurumato wrote: > > > sounds yummy and not hard to make! > , " heartwerk " <jo.heartwork@> wrote: > > > > > > Perfect for purple sprouting broccoli! Serves 4 > > > > 500 g freshly cooked pasta, such as shells or fusilli > > 2 tablespoons olive oil > > 4 garlic cloves, minced > > 2 tins chickpeas, drained and rinsed > > 400 g broccoli or purple sprouting broccoli, chopped > > 200 ml dry white wine > > 200 ml vegetable stock > > 1 handful grated Parmesatype cheese > > Salt and pepper to taste > > > Quote
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