Quite the mouth-full name, heh?
Broccoli Pasta is probably the most made type of pasta in my house, we all love it.
We’ve obviously all experimented with it a bit, making slight variations in the recipe, adding new ingredients, changing some, all depending on the mood, and well….what’s in the fridge ;).
Lately I’ve been in a bit of a sunflower-seed period, so when my Cri and I were making the pasta I suggested adding some sunflower seeds. The seeds added just the right amount of crunch, and their flavour blended in perfectly with the rest. Winning combination!
Broccoli Pasta with Sun-dried Tomato and Sunflower Seeds
3/4 cup sunflower seeds
1/2 tbsp olive oil
1/2 cup chopped sun-dried tomatoes
2 Broccoli heads
4 cups pasta
2 tsp olive oil
Toast the sunflower seeds until golden brown.
Dice the onion, sauté in 1/2 tbsp olive oil on medium-low for a few minutes, until translucent.
Meanwhile, boil the broccoli for 3-4 minutes in salty water, then chop it in bite-sized pieces.
Cook your pasta of choice (I used the same water I used for the broccoli, but added some more salt). Meanwhile, add the sun-dried tomatoes to the onion, mix well, and allow to cook for a few minutes. Toss in the Broccoli, and once the pasta is ready, add that too. Turn off the flame, add the sunflower seeds and the remaining oil, mix well and serve!