I’ve been working on this recipe for a wee bit.
I really wanted it to work because I think it’s such a unique way to use broccoli, which seems to be a fan fave among kids and grownups.
Until now I haven’t been happy with its punchiness (which is definitely a word – go fly a kite red squiggly underline).
Well y’all know we just luurve roasting for flavour on this blog.
Turns out it was the ticket to flavour country for this recipe.
Granted, fresh parmesan always helps.
I didn’t use a ton of olive oil for this recipe, so using some of the pasta water will give you the moisture you need to blend it properly.
Using starchy pasta water is a great way to make pasta sauces go further without adding oil or cream. While cooking, pasta releases some of it’s starch into the water. When reserved and tossed with the final product it will help whatever sauce you have coat your pasta evenly and it will thicken slightly as it cools (whereas plain water would just thin it out).