Broccoli sauce with pasta

1. In a large pot, bring 1.5 l of water to a boil for cooking pasta. Meanwhile, cut the broccoli florets into very small pieces (ideally, use only the dark green tops of the florets; you can add the remaining stems to soup, for example). Place the chopped broccoli in a large fine sieve. Once the water in the pot boils, salt it, add the pasta, and cook for 6–8 minutes over medium heat. In the meantime, peel the onion and garlic, finely chop the peeled onion, and press the garlic cloves.

A moment before the pasta is fully cooked, remove 400 ml of water from the pot and set it aside. Then, let the pasta finish cooking and drain the water through the sieve with the chopped broccoli – this will blanch the broccoli and drain the pasta at the same time.

In a large pan, heat 1 tablespoon of rapeseed oil, add the chopped onion, and sauté for 3–4 minutes over low heat.