Broccoli and Sun-Dried Tomatoes

Steps

1. Clean the broccoli and cut the florets with a knife. Boil water in a large pot and add salt. Boil the broccoli for about 10 minutes until blanched.

2. Once the broccoli is cooked, place them in a container with extra virgin olive oil and a bit of the water they were blanched in. Mash well with a fork until the result is a homogeneous and creamy mixture. Set aside.
3. In a pan, heat extra virgin olive oil and a halved garlic clove with the core removed. Sauté over high heat. After about 2 minutes, add the fresh chili (previously deseeded and finely chopped with a knife). Let it cook for a couple of minutes. Then, add the broccoli cream, mix well, and turn off the heat. Cover with a lid.
4. Bring the water from boiling the broccoli to a boil again, add salt, and cook the fusilli for 3.5 minutes.
5. Take about 8 sun-dried tomatoes, stack them, and chop them from one side to the other with a knife.
6. Drain the pasta al dente, toss it in the pan with a ladle of cooking water, and complete the cooking in the pan.
7. Once cooked, turn off the heat, add sun-dried tomatoes, and a generous grating of Pecorino (skip for vegans). Toss the pasta and plate it, decorating with a few broccoli florets and chopped dried chili.
8. Enjoy your meal, and remember that isabel pasta is very delicate during cooking. Cook with approximately one liter of water per 100 grams of pasta.