Broccoli Pasta

I do enjoy the challenge of creating a satisfying meal from whatever you have in your fridge and cupboards. This was a good way of using up some broccoli that needed eating, and it required nothing more than what most people already have in their cupboards.

Serves 2

Half a head of broccoli, broken into small florets

1 onion, sliced

1 garlic clove, finely chopped

Parmesan

A little full-fat milk or cream

Herbs (parsley, basil, oregano - whatever you have to hand)

Olive oil

Salt and pepper

200g Pasta

1) Get a large pan of salted water on the boil. Cook the broccoli in the water for about 5 mins or until just tender. Remove it with a slotted spoon, leaving the pan of water on the boil. Add the pasta to the water and cook until 'al dente'.

2) Sweat the onion in a little olive oil until soft. Add the garlic, fry for a minute. Add the cooked broccoli, stir to coat in the oil, then add the milk, parmesan (to taste) and herbs. Remove half of the contents of the pan and blend until smooth. Return to the pan. Season the sauce with salt, pepper and more parmesan to taste. If it's too thick add more milk or some of the pasta cooking liquid. Stir into the pasta, serve with more parmesan and black pepper.

Very green!