I feel like I’m not winning at adulthood when my fridge looks like the sticky kid at school. Gross nails, dirty hands and just all round, sticky. It’s these days when I have two options: Throw literally everything in the bin and feel instantly like a winner or make a ‘fusion’ dinner which generally involves limp spring onion, cheese, either garlic or onion (because you never seem to have both) and some jar of sauce with a questionable expiry date and it inevitably tastes like shit and I regret all my decisions.
The husband would argue that everything ends up in the bin or in a secret hiding place that irritates him, and he’s probably right. Except for tonight. When the ‘shit left over in my fridge’ turns out to be most definitely blog worthy!
broccoli & blue cheese pesto fettuccine with crispy garlic pangrattato
Serves 2
Ingredients
2tbs olive oil
1tbs of butter
1 broccoli, roughly chopped
3 cloves of garlic, sliced thinly
Handful of breadcrumbs
50g blue cheese
4tbs milk
250g fettuccine pasta
2tbs grated parmesan
Salt & pepper
Method
Bring a pot of water to the boil then cook your broccoli. Drain then puree using a food processor or hand held blender. Season with a little salt then leave aside.
Heat the olive oil in a non stick pan and over a medium to low heat, fry the garlic. When they start to become golden, stir through the breadcrumbs. Continue stirring until the breadcrumbs are golden and toasted. Transfer them into a bowl and leave aside.
Nows a good time to pop your pasta on the boil. While thats boiling, using the same pangrattato pan, melt the knob of butter then add in the blue cheese and milk. Stir around until fully melted over a low heat then add the broccoli puree and cooked pasta. Season with salt and pepper.
Sprinkle the pangrattato with the parmesan then serve on top of the pasta. Nom nom.