Pasta anchovies with vegetables and parmesan

Name: pasta anchovies with vegetables and parmesan
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 g penne; 500 g Broccoli; 300 g garden peas; 46 g anchovy fillets in olive oil; 1 tl chili flakes; 4 el Japanese breadcrumbs; 75 g Parmigiano Reggiano; 1 toe garlic

Easy pasta with penne, anchovies, garden peas, broccoli, chili flakes and Parmesan cheese.

Ingredients

Kitchen Stuff

1 blender

Directions

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.