Broccoli was the first food I ever fed my son (fed being used in the loosest sense of the word). Since then I can count on one hand the number of times he’s actually swallowed any. I know the rule is to offer the food multiple times, but it can get pretty dejecting to see not just broccoli, but most green and/or healthy foods flung from the high chair night after night.
When we have a win at dinner, like we did with this easy pasta dish, it feels monumental. Like so much of motherhood, no one else sees or cares about these moments, but I live for these tiny victories among the mundane and the frustrating stuff.
I was swithering about whether to share yet another pasta recipe. But honestly, when there’s no time to cook (aka every single night), pasta is a lifesaver. And when it can make your kid eat broccoli, it’s nothing short of a miracle.
Asparagus, pea and purple sprouting broccoli pasta
Serves 2 adults and 1-2 little ones
1 white onion, sliced
1 lemon
3 cloves garlic, sliced
200g purple sprouting broccoli, ends finely chopped, leaving the tops intact
1 bunch asparagus, woody ends removed, chopped into 3cm pieces
1 tin cannellini beans
2 handfuls frozen peas
250g pasta
2 egg yolks
50g Parmesan, plus extra to serve
4 tbsp buttermilk or cream
Heat a splash of olive oil in a large, deep saucepan. Add the onion and cook until softened before adding the zest of the lemon and garlic. Cook for a further 2 minutes until fragrant then stir in the drained beans and season.
Combine the egg yolks, buttermilk and Parmesan and whisk with a good grating of black pepper. Set aside.
Meanwhile, bring a large pan of salted water to the boil. Cook the broccoli for 5 minutes, until just tender, and the asparagus and peas for the last 2 minutes. Transfer to the pan with the beans and turn the heat off.
Cook the pasta in the same pan you cooked the broccoli in, until al dente.
Add the egg yolk mix to the broccoli and asparagus. Use a spider to transfer the pasta into the pan, along with a little of the pasta cooking water. Toss vigorously until you have a glossy sauce. Serve with more Parmesan on top, if you like.
More favourite pasta recipes
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