Tenderstem broccoli pasta
Pasta con broccoletti
Tenderstem broccoli pasta is the taste of Puglia in the springtime as the cabbage crossover between asparagus and broccoli is one of the first vegetables to hit the market after a long winter.
When I ask friends and neighbours they will tell me there are two ways of cooking tenderstem broccoli pasta. One with garlic and peperoncini and one with garlic and anchovies. This is the anchovies version which I have enhanced by adding a log of caprino goat cheese to make it more creamy. For an authentic Puglian experience the tenderstem broccoli should be prepared with orecchiette pasta, but any kind of short – preferably homemade – pasta will serve the purpose.