Serves 2 / Difficulty – Easy / 5 minutes prep and 10 minutes cooking time.
My mother in law introduced me to peverada pasta, I added the broccoli, truffle oil and cheese to pimp it up a bit.
Ingredients
1 head of broccoli with stems remove
180g of fusilli pasta
6 tablespoons of peverada
Truffle oil
2 handfuls of grated parmesan cheese
Salt
Method
- Add the peverada to a wok or saucepan
- Chop the broccoli into small pieces and boil in salted water until softened.
- Strain the broccoli and add to the peverada. Keep the liquid
- Add the pasta to the broccoli liquid and cook for 10 minutes until al dente
- Add the pasta to the broccoli and peverada, add the cheese and stir all the ingredients on a high heat until thoroughly mixed through.
- Serve with a sprinkling of truffle oil
