Next time you are making a dish and trying to squeeze in some extra greens, simply grate in a head of raw broccoli.
I do this with my pastas, as is the case here, and occasionally with my grain bowls.
Place the butternut and coconut oil in a roasting tray. Toss until evenly covered and season with salt and pepper. Roast in the oven for 40 minutes or until soft and golden brown. Set aside.
Bring a medium-sized saucepan of salted water to a boil. Add the penne and cook for 7 minutes, then drain and add a dash of olive oil.
Using a grater, grate the broccoli head and discard the stems.
In a large frying pan, add the butter and chilli. Turn the heat up to medium and wait for the butter to brown. Turn down the heat and add the sage leaves. As they begin to crisp, add the pasta and most of the Parmesan, and fold through. Add the butternut and grated broccoli and toss. Serve topped with pine nuts and the rest of the Parmesan. Season to taste and enjoy.
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