Broccoli conchiglie pasta

I love broccoli, something I never imagined I would say when I was a young kid. I could not stand them as a toddler, but I have certainly changed my mind over the years. Broccoli is so unique in flavour and smell. It is high in vitamin C and dietary fibre which contains multiple nutrients with potent anti-cancer properties. Broccoli derived from cultivated leafy crops in the Northern Mediterranean in about the 6th century. Since the Roman Empire, broccoli has been considered a uniquely valuable food among Italians. It is only fitting that a pasta dish lyes behind this tale and is brought into your kitchen.  Conchiglie is a sea shell type pasta and is so delicious with this recipe. Mix fresh basil, anchovies, dried chilli, and freshly shaved parmesan all together, then top it off with some roasted seeds and nuts. You have to try this at home!

READY TO COOK?

1. Fill a large pot half way with water, add a tea-spoon of salt and splash of olive oil, then bring to the boil.
2. Put the pasta into the water and set to a medium heat. Cook according to packet instructions until al dente.
3. Add a splash of olive oil and chicken thighs to a large sauce pan and place over a medium heat, tossing regularly. This will take about 6 minutes until chicken is golden brown.
4. Put the basil, anchovies, 4 tablespoons of olive oil, the zest and juice of 1 lemon (or lime), 4 table spoons of hot water into a processor.
5. Add the garlic, a generous pinch of sea salt and black pepper, dried chilli, parmesan cheese and whiz until smooth.
6. Pour the mixture into a small bowl.
7. Add the florets of broccoli to the pasta and put a lid on the pot. Cook for 4 minutes.
8. Drain the pasta and broccoli in a colander. Reserve a little bit of the water.
9. Tip the bowl of sauce and chicken into the pot. Toss together and season with more sea salt and black pepper. Add a little cooking water if you need to loosen the pasta.
10. Pour onto a platter and finely grate over some Parmesan cheese.
11. Scatter over some mixed seeds (or roasted pine nuts) and some fresh leaves of basil, then serve.

INGREDIENTS

• 350g conchiglie pasta (fresh or good quality dried)
• 1 large broccoli
• 2 large chicken thigh fillets (cut into even sized pieces)
• 2 large clove of garlic (crushed)
• olive oil
• 40g Parmesan cheese (and extra on side)

• 1 tea-spoon of chopped up dried chilli
• sea salt and black pepper
• 1 large bunch of basil (4 handfuls) roughly chopped (keep extra on the side)
• 1 50g tin of anchovies fillets
• 1 lemon (or lime)
• 50g mixed seeds or roasted pinenuts