Broccoli Anchovy Pasta

20260608, #BreakfastDiary 1742, 18°C/mostly cloudy While I carefully boil and finely blend it, the broccoli's nutrients go off somewhere far, far away~😃 About 500kcal per serving, Broccoli Anchovy Pasta.

1 head broccoli, 5 cloves garlic, 2 cups Vesuvio pasta, 1t anchovy paste (or 2 anchovy fillets), 2t crushed red pepper, 1/2 cup pecorino cheese

1. Cut the broccoli into pieces and boil until fully tender. 2. Blend the broccoli with olive oil, salt, and pepper until smooth. 3. Boil the Vesuvio pasta in water with 2T salt. 4. Drizzle olive oil in a pan and sauté the thinly sliced garlic, 2 anchovy fillets, and crushed red pepper, 5. then add the Vesuvio from step 3 and cook, followed by the blended broccoli from step 2, pecorino cheese, and some pasta water from step 3, and mix well. 6. Plate the pasta and top with a little more pecorino cheese and crushed red pepper.

Inspired by @jihunhae_