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Ingredientes
- 1 x broccoli cut into florets
- 1 Tbsp. extra virgin olive oil
- 2 x cloves garlic, finely minced
- 2 Tbsp. pine nuts, lightly toasted
- 2 Tbsp. raisins Saffron
- 1 Tbsp. vegetable stock Chilli
- 2 tsp extra virgin olive oil
- 1 Tbsp. breadcrumbs
- 500 gm cooked fusilli pasta
Direcciones
- Steam or possibly boil broccoli for four or possibly five min till just cooked.
- Plunge into iced water to protect colour. Drain.
- Cook garlic in extra virgin olive oil.
- Lb. garlic and oil till garlic is pulped.
- Steep saffron strands in warm stock.
- Crush broccoli and add pine nuts, raisins, and chilli. Hot through.
- Add in saffron and stock.
- Brown breadcrumbs in extra virgin olive oil.
- Serve fusilli with the broccoli mix topped with browned breadcrumbs.
- Serve immediately dish is cooked. If kept too long before serving, broccoli will oxidise, look yellow and not taste wonderful.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 4 servings | |
| Calories 575 | |
| Calories from Fat 88 | 15% |
| Total Fat 10.17g | 13% |
| Saturated Fat 1.35g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 51mg | 2% |
| Potassium 600mg | 17% |
| Total Carbs 101.57g | 27% |
| Dietary Fiber 6.6g | 22% |
| Sugars 5.15g | 3% |
| Protein 19.67g | 31% |
