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449g CO2 (-72%1)
This savory pasta brings everything your heart desires: Climate friendly, kid approved, and ,thanks to the weighty portion of broccoli, nutrient rich and packed with colour. The spicy-aromatic combination of anchovies and rosemary bring a salty punch to fill your tastebuds.
|500g||Pasta (Linguine or other)|
|3 Tbsp (45ml)||Olive Oil(*)|
|2 small (~50g)||Chili Peppers|
|3 Large||Garlic Cloves|
|To Taste||Salt & Pepper|
Percent Daily Value (DV)
1. Bring 2 litres of water to boil, then salt and cook the pasta until al dente. Drain, but reserve 200ml of the pasta water for later.
2. Cut the broccoli into 1cm thick florets. Heat the olive oil(*) in a pan, and fry the anchovy filets and pressed garlic for 2-3 minutes on a high heat. Deglaze with 100ml of the pasta water and add the broccoli florets. Continue cooking over medium heat for 10-15 minutes until the broccoli is a glossy bright green but still firm to the bite. (*)Optional: If the anchovies come packed in oil, substitute this with some of the olive oil for a more intense taste experience.
3. While the broccoli cooks, finely chop the rosemary, cut the peppers into thin rings, and juice the lemon. Add everything to the broccoli to cook for the last few minutes over the heat. Remove the pan from the heat, and season to taste with salt and pepper.
4. Mix pasta, 100ml of reserved pasta water, and the broccoli mixture in a large bowl. Sprinkle with finely chopped feta and serve.