Pasta anchovies with vegetables and parmesan

Cook the pasta al dente according to the instructions on the package. Meanwhile, cut the broccoli into small florets.

Peel the stem and cut into 1 cm pieces. Boil the broccoli for 5 minutes in a large pan of water. Add the garden peas in the last minute.

Meanwhile let the anchovies drain and collect the oil. Rinse the anchovies with water and cut finely.

Heat 1 tbsp of oil in a frying pan and fry the anchovies and chilli flakes for 2 min on low heat.

Add and fry in 3 min. Crispy (pangrattato). Change regularly.

Grate the Parmesan cheese. Slice the garlic. Drain the vegetables and collect a cup of cooking liquid.

Spoon half of the vegetables into a tall cup.

Add half of the cheese, the garlic, the rest of the anchovy oil collected and 150 ml of cooking liquid and puree with the hand blender into a smooth sauce.

Season with pepper.

Drain the pasta and pour in the sauce and vegetables. Divide the pangrattato and the rest of the cheese.