Name: The Roman
Yield: Serves 2
Cuisine: Italy
Ingredients: salt and pepper; 1 teaspoon coconut oil; 1 head romanesco or broccoli, broken into florets; 250 grams spinach pasta (or pasta substitute of your choice); ¼ cup basil pesto; olive oil; 1 generous handful baby spinach; zest and juice of ½ lemon; grated or shaved parmesan cheese for serving; 40 grams pine nuts, toasted

Preparation info

Serves
2

Difficulty
Easy

Appears in

WHOLE

By Melissa Delport

Published 2018

About

This pasta is delicious because Romanesco has a nutty flavour and is crunchier than broccoli and cauliflower when sautéed.

The texture contrast of the soft pasta with the crunchy vegetable and nuts makes for a perfect mouthful every time.

Ingredients

1 teaspoon coconut oil
1 head romanesco or broccoli, broken into florets
salt

Method

Bring a medium-sized saucepan of salted water to a boil.

In a medium-sized frying pan over high heat, add the coconut oil. Add the Romanesco florets and lightly sauté until golden brown. You still want the crunch so don’t overdo it. Season to taste and set aside.

Add the pasta to the boiling water and cook for 8 minutes or until al dente. Once ready, drain and return to the sauc