SW recipe: fettuccine with tenderstem broccoli

Ingredients

• 6 spring onions, trimmed
• 2 garlic cloves, crushed
• 1 red chilli, deseeded
• 1 tsp mustard powder
• 250ml boiling vegetable stock
• Large handful of fresh parsley
• 500g fettuccine or other long pasta
• 500g tenderstem broccoli, thinly sliced lengthways
• 12 cherry tomatoes, halved (a mix of red and yellow looks great)
• salt and freshly ground black pepper
  

  Method

  • Finely slice the green parts of the spring onions and set them aside. Put the white parts of the spring onions in a food processor along with the garlic, chilli, mustard powder, stock and parsley and blend until fairly smooth.
  • Cook the pasta according to the pack instructions, adding the broccoli for the last 3-4 minutes of the cooking time. Drain well, return to the pan and place over a high heat.
  • Pour in the stock mixture, toss well and cook for 1-2 minutes or until piping hot.
  • Divide between plates and top with tomatoes and reserved spring onions. Season to taste and serve hot.Credits: goodtoknow.co.uk

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