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1 head broccoli, or 1/2 cup frozen peas
1 lemon
1/2 tsp salt
1/4 tsp hot-red-chili-flake
1/2 500-g pkg spaghettini pasta
1/4 cup chopped basil
60 g brie or cambozola
1 tbsp garlic butter, cut into cubes
Fill a large saucepan with water and bring to a boil over high heat. Meanwhile, slice florets from broccoli, then cut into small pieces. Peel stalks, if you wish. Slice into thin rounds. Finely grate lemon peel and place in a small bowl. Squeeze in about 3 tbsp (45 mL) lemon juice. Stir in salt and chili flakes.
Boil pasta until al dente, 8 to 10 minutes. Meanwhile, chop or shred basil. Cut brie into small pieces. (It's OK to leave rind on.) It should measure about 1/2 cup (125 mL).
Add broccoli or peas to boiling pasta water for last 2 minutes of cooking. Drain pasta and broccoli, then return to pasta pot. Stir in cheese, butter and lemon mixture, then basil. Taste and add more lemon juice, if you wish. Excellent with sliced tomatoes.
Calories 641, Protein 24.2g, Carbohydrates 100.1g, Fat 16.1g, Fibre 7.7g, Sodium 1160mg.
Lemon, fresh basil and garlic butter are a wonderful combo ? and make an outstanding pasta sauce, especially with creamy brie added!