2 cups vegetable stock
1 head of broccoli, cut into florets
2 garlic cloves
½ cup grated Parmesan
1 tbsp pine nuts, toasted
handful of basil (or 1 tbsp basil pesto)
200g dry spaghetti
extra virgin olive oil
Firstly make the garlic croutons by gently melting the butter in a pan. Add one garlic clove finely chopped and the finely chopped bread (I used ciabatta). Cook on low, stirring often until the breadcrumbs are crisp and brown but before the garlic burns. Remove from the pan and allow to cool.
Meanwhile bring a large pot of salted water to the boil. When bubbling add the spaghetti and cook until al dente. In another pot add the stock and broccoli florets, cover with a lid and cook for 7-10 minutes. Drain the cooked broccoli reserving ½ cup of the stock.
Using the same pan that you cooked the garlic crumbs in heat a little oil or some extra butter and carefully sauté the onion and remaining garlic. When the onion is translucent turn off the heat and transfer to a food processor. Add the cooked broccoli along with the Parmesan cheese, pine nuts, basil and ½ cup of reserved stock and blend until smooth. Check for seasoning before tossing through cooked spaghetti.
Serve with the garlic croutons and a drizzle of extra virgin olive oil.