Charred broccoli and cavatelli pasta in a rich buttery garlic ... Melt 2 T of the butter and add a little olive oil over ...

During summer there's a bounty of fresh basil at farmer's markets, and I often buy a few bunches and whip up pesto sauce.

Once hot, go in with 1 tablespoon of olive oil and the ... Stir the broccoli florets and pasta shells into the sauce and boil for 5 minutes, stirring regularly. Tear the garlic bread into the ...

Put a sauté pan or frying pan over a medium–low heat, then add the oil and shallots. Cook for 3–5 minutes until softened and starting to colour, then add the garlic and broccoli. Season with ...

Broccoli rabe is ... I like to use plenty of oil, garlic, crushed chili flakes, and salt. Serve it as a side, pile it on sandwiches, or toss it in a tangle of pasta with lots of pecorino Romano.

¼ cup walnuts ¾ pound broccoli (stalks and florets) ½ teaspoon kosher salt, and more to taste 1 clove garlic ... olive oil, and Parmesan cheese. After making it in a food processor, thin it with a ...

Melt the butter and oil ... garlic and fry for a few seconds. Add all of the mushrooms and toss until just starting to brown. Season well with salt and pepper and set the pan aside. Cook the pasta ...

Mary Berry’s mushroom and broccoli pasta is made with a rich ... pan on a medium heat and melt the butter and oil. Finely grate the garlic and add it to the pan. Chop up the mushrooms into ...

Meanwhile, add half the broccoli to a blender or food processor. Add 4 tbsp sliced almonds, the basil, garlic and 8 tsp lemon juice. Add olive oil in a steady stream, until well incorporated.

It's also very easy to double up.” Ingredients 150g dried pasta, of any kind 150g broccoli, cut into small florets One tablespoon of olive oil Four spring onions, trimmed and sliced or 12 small ...