300g purple sprouting broccoli (or asparagus)
500g spaghetti or tagliatelle
1 egg yolk
3 tblsp lemon juice
3 heaped tblsp salted butter
Bring a two pans of salted water to boil. Cut the broccoli into 1cm length and rinse well, discarding any tough stalk ends or yellow leaves. Add the sauce ingredients to a glass, metal or ceramic bowl large enough to sit over one of the boiling water pots (but with the bottom of the bowl not touching the boiling water). I use a big salad bowl and serve the dish straight from it.
Put the pasta and broccoli on to boil. Fit your sauce ingredients bowl over the top of the boiling pan and whisk gently. Keep whisking as the butter melts and everything starts to incorporate. Give the pasta and broccoli a stir (watch out, the bowl will be hot), then return the bowl to the top of the pan and keep whisking the sauce until it becomes custard-like in texture. As soon as this happens, remove from the heat. Add a couple of spoonfuls of the broccoli water to loosen it a bit.
After 8-10 minutes the pasta and broccoli will be done. If the sauce, pasta or broccoli are ready early, remove from the heat until the other components have cooked. If you need to check the broccoli or pasta, make sure you take the sauce off the heat while you aren’t whisking. Drain the broccoli and pasta and add both to the warm sauce bowl and stir through.
Season to taste. Serve with parmesan and black pepper.
This easy dish makes a lovely, moreish lemony pasta with chunks of sweet broccoli, perfect for a quick supper or winter lunch.
If you use green broccoli, use chunky pasta and cook pasta and broccoli together in the same water: ideal for camping suppers!