PURPLE SPROUTING BROCCOLI WITH SPELT ORECCHIETTE

Serves: 2

2 1/2 cups (625 ml) purple

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sprouting broccoli or other greens

Glug of extra-virgin olive oil 1 heaped tbsp (15 ml) salted capers, soaked in water for 10 minutes then drained, or brined capers

1 small garlic clove, chopped 7 oz (200 g) whole wheat orecchiette pasta or similar (or one batch of fresh spelt pasta) 1/2 unwaxed lemon, zest and juice

Red pepper flakes

Bread crumbs

Sea salt and freshly ground black pepper

1. Bring a large pan of salted water to a boil.

2. Thinly slice the thicker stalks off the purple sprouting broccoli or other greens, leaving the tender stalks and leaves whole.

3. Warm the extra-virgin olive oil in a large pan over medium-low heat. Fry the capers until they start to crisp, then add the garlic and cook for just a minute without it colouring. Set aside.

4. If using dried pasta, boil it in the salted water for 6 minutes, then add the greens, bring back to a boil and cook for a further 3 minutes. If using fresh pasta, boil the greens first for 1 minute, then add the fresh pasta and boil for a further 3 minutes. Strain the pasta and greens into a colander, then immediately transfer them to the pan with the garlic and capers.

5. Season with the lemon zest and juice, some pepper and salt if necessary, bearing in mind the capers are salty.

6. Serve in a pasta bowl, sprinkled with the red pepper flakes and liberally with bread crumbs.