I watched SBS Italian Food Safari a couple of weeks ago and Guy Grossi made a yummy looking pasta with broccoli, rapa and pancetta. Of course his was on hand made orrechiete! There you go, I just found it on the website, it was called Orecchiette con cime di rapa.
We always have bacon in the fridge (it makes a good meal at any time of day!), and mostly broccoli so I made my own version, also with cauliflower, silverbeet from the garden and rashers of bacon. One of my daughters likes broccoli and the other cauliflower, so this way I can split it between them and everyone is happy. Neither like spinach so I just pick that out of theirs, or scoop out their sauce before I add it.
Pasta with Bacon, Broccoli, Cauliflower and Spinach
serves 2-3 adults or a family of 2 adults and small children that don't eat very much!
1/2 packet of pasta
4 rashers bacon, chopped into strips
1 clove garlic, finely chopped
1 red chilli, finely chopped (optional)
1/2 head broccoli
1/4 head cauliflower
large handful of spinach, silverbeet or baby spinach leaves
handful parsley leaves, chopped
Cut the broccoli and cauliflower in quite small florets and then finely chop the stalks.
Bring a large saucepan of water to the boil and add the pasta and cauliflower florets. Add the broccoli florets halfway through the cooking time, they need atleast 5 minutes.
Meanwhile in a large frying pan heat olive oil and fry bacon for a couple of minutes. Turn the heat down and add garlic, chilli and finely chopped stalks. You want to cook this slowly to cook the stalks through, if the garlic starts to burn add a little water. Add spinach and cook to wilt.
When the pasta is cooked, drain but retain some of the cooking water (just put a bowl under the colander). Add to the frying pan and turn to coat, add enough of the cooking water to keep moist and maybe a slurp of cook olive oil. Add parlsey and a handful of parmesan, season to taste and mix.
Serve with more grated parmesan. If you haven't added chilli because you are sharing with little people you might like to add a sprinkle of dried or fresh chilli now.