Ingredients
- 1 large leek, sliced
- 3 garlic cloves, sliced
- 200g tender stem broccoli
- 100g petit pois
- 400ml vegetable stock
- 50ml double cream
- 500g dried pasta
- 1 burrata
- 1/2 bunch of basil
- 1 lemon, zest of
- 30g pecorino
- salt, pepper and oil for dressing and seasoning
- 1 large leek, sliced
- 3 garlic cloves, sliced
- 200g tender stem broccoli
- 100g petit pois
- 400ml vegetable stock
- 50ml double cream
- 500g dried pasta
- 1 burrata
- 1/2 bunch of basil
- 1 lemon, zest of
- 30g pecorino
- salt, pepper and oil for dressing and seasoning
Slice up your leek and garlic and add to a pan with oil and salt. Cook on medium heat until softened and coloured slightly before adding in your broccoli and peas. Pour in the vegetable stock and bring to boil. Allow simmering until your broccoli is al dente.
Chuck it all in a blender and pulse until smooth. For extra creaminess, strain your sauce through a sieve back into the original pan and add a splash of cream.
Meanwhile, cook 500g dried pasta in boiling salty water. Retain some of your pasta water when you drain your pasta and set it aside.
Pour your strained, cooked pasta into the sauce. Add a splash of pasta water until it reaches your preferred consistency, and warm the dish through on low heat.
Pour into a large serving bowl and tear over the burrata. Sprinkle on chopped basil, lemon zest, salt, pepper and oil. And finally, finish with a flourish of pecorino. You can never have too much cheese!