Sometimes I just need pasta...this is the gluten-free fusilli that I bought in Eataly in Milan last month. It’s the best I’ve found so far, with none of that slightly grainy texture GF pastas sometimes have.
This lunch dish couldn’t have been simpler: I steamed the Tenderstem broccoli in a Chinese bamboo steamer for three minutes whilst the pasta cooked in generously salted water.
Then when the pasta was ready, I drained it, having first reserved a few tablespoons of the cooking water. Then I threw the pasta back in the hot saucepan with the reserved water, added a handful of finely grated Parmesan and beat it all together with a wooden spoon, before chucking in the chopped broccoli and seasoning with lots of sea salt and cracked black pepper. Then a squeeze of lemon to brighten, a slug of good olive oil, and more shaved Parmesan on top...
(This huge hunk of cheese was an unexpected and wholly delightful gift from the Parmigiano Regianno Consortium. Truly the gift of dreams.)
Table runner: @hmhome
Cutlery: vintage found on @ebay_uk
Flat plates: @hmhome
Marble table: @habitatuk
Bowls: @shopmatalan (bought with a gifted voucher)