I had some organic lemons from the Amalfi coast and leftover of wild broccoli, next level broccoli. In Italy it is called Cima di Rapa. The lemons from the Amalfi coast is truly outstanding and sublime, what a flavor, no comparison to the regular lemons in Germany.
Ingredients
250g Spaghetti
200g Cima di Rapa/ wild broccoli
1 organic Amalfi lemon, peel&juice
30g Parmesan, grated
50g butter
mint leaves
1-2 laddle Pasta cooking water
Preparation
- Saute the broccoli with olive oil in a wok or pan on medium to high heat for 2-3min. Add salt&pepper and turn off the heat. Finally add a lid and let it rest.
2. Cook pasta. Meanwhile melt the butter on low to medium heat. Be careful, it should not be brown. And add lemon peel
3. Also add lemon juice
4. Add cooked pasta, one minute before ready.
5. Add Parmesan, mint leaves and black pepper or Peperoncini. Combine
6. Add wild broccoli and a laddle of pasta cooking water and combine carefully.
7. Finally add additional parmesan. ENJOY