| Orecchiette with purple sprouting broccoli and chickpeas |
| 500 g | orecchiette (see note) |
| olive oil |
| 4 | cloves garlic, peeled and chopped |
| 2 | tins chickpeas, drained and rinsed, or equivalent cooked |
| 1 bunch | sage, finely sliced |
| 500 g | purple sprouting broccoli, or broccoli rabe, or normal broccoli in a pinch |
| 2/3 cup | dry white wine |
| 2/3 cup | light vegetable stock (or water) |
| 2/3 cup | finely grated parmesan cheese |
| sea salt and black pepper |
Cook the orecchiette in a large pot of boiling salted water.
Meanwhile, heat the olive oil in another pot and add the garlic and chickpeas. Saute for about 5 -8 minutes, then add about half the sage and cook another minute to blend the flavours. Add the broccoli, wine and stock to the pot, then cover and simmer until the broccoli is crisp-tender, about 5 minutes. Uncover and add the drained pasta, remaining sage and parmesan, and toss to combine. Add a drizzle of olive oil or a little reserved pasta water if it is too dry. Season to taste with salt and pepper, and serve at once.
Serves 6.
Note: these are supposedly "ear-shaped" pasta, but I think a more useful description, at least for the contraception-conscious woman, is "little diaphragms".
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