Charred Romanseco with Fresh Mint Roasted Garlic & Anchovy Pasta
Today was a huge shout out and love to our local partner, The Pfenning Family Farm located in New Hamburg, Ont. for providing us with gorgeous Romanseco Broccoli, also known as Roman Cauliflower. This stunning vegetable compared to the cauliflower is much crunchier and its flavour is delicate and nutty. Keeping with its Italian roots, I tossed it in a simple pesto and topped with chillies and grated Parmigiano-Reggiano.
2 small romanceco, cut in small florets
3 tbsp. olive oil
Salt and fresh ground pepper
450 g spaghetti
1 cup fresh mint leaves
1 head garlic, roasted ¼ cup fresh lemon juice ½ cup extra-virgin olive oil 3 anchovies, in oil (optional) Salt and fresh ground pepper
Preheat oven to 450F. Line a large baking sheet with parchment paper.
In a bowl, toss romanseco with olive oil and season with salt and pepper. Spread florets evenly in a single layer on the baking sheet and roast for 25 -30 mins until tender and slightly charred.
In a food processor or blender, add all the ingredients for the pesto and blend until creamy.
Cook spaghetti as per package directions al dente. Drain and reserve a ¼ cup of the pasta water.
In a large bowl, add pasta and toss with florets, pesto and pasta water. Top with chillies and parmagiano.
I always love to top mine with extra anchovies.
SERVINGS 4-6 | PREP & COOK TIME 45 mins