Green Cacio e Pepe
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Green Cacio e Pepe
Recipe by Michael Weldon
Ingredients
500g San Remo fettuccine
1/4cup butter
1 head of broccoli, florette tips shaved off, reserve the stem for another dish
1tbs black pepper
100g parmesan cheese
1/2 bunch basil
1/2 bunch mint
1/3 bunch parsley
sea salt
lemon zest
Method
Cook the pasta following the back of packet instructions in rapidly boiling salted water.
In a large frypan add the butter. Once melted add the pepper and broccoli tips. Fry off until the pepper is toasted, and the broccoli tips are slightly crispy.
Transfer the pasta from the water straight into the frypan bringing some water over with it. Toss the pasta through the butter, pepper and broccoli. Add the parmesan and turn the heat off from under the pan. Toss together to melt the cheese. Add the herbs and gently mix through.
Serve the pasta topped with extra cheese, cracked black pepper, lemon zest and herb leaves.
