Broccoli Orecchiette

For a lovely Spring meal, give this a try. 

 picture courtesy of Food Network

adapted from Jamie Oliver's recipe

125g freshly grated parmesan and rind

1 large head of broccoli

1 heaped T capers or more if you like capers

1 small dried chilli or crushed red pepper

3 cloves garlic

fresh thyme

500g dried orecchiette (shells)

lemon juice

olive oil

Cut off the florets from the broccoli (but save the stalk). Wash and set aside. In a food processor, combine half the stalk from the broccoli, a splash of olive oil, garlic cloves, thyme, capers (I think more is needed than 1 T) and chilli.

In a large saucepan, add 3 T olive oil and mixture from food processor. Add about 1 C of boiling water and parmesan rind. Let simmer on medium heat.

In a large pot add boiling water and salt and cook pasta. After about 6 minutes add the broccoli florets and cook another 5. Drain.

Mix together the pasta, broccoli, food processor mixture and parmesan. Squeeze some lemon juice and add salt and pepper to taste.