for 2 person

Broccoli crème

200 g	broccoli, cut into florets
	salted water, boiling
3 tbsp	olive oil
3 tbsp	ricotta
	salt and pepper to taste

Fusilli

80 g	diced bacon
200	pasta (e.g. fusilli)
	salted water, boiling

How it's done

Broccoli crème

Boil the broccoli in salted water for approx. 5 mins., set aside approx. 50 ml of the cooking water. Drain the broccoli. Place 100 g of the broccoli in a measuring cup, puree with the reserved cooking water, oil and ricotta, season. Set aside the remainder of the broccoli.

Fusilli

Gently fry the diced bacon in a large non-stick frying pan until crispy, without adding any oil. Remove from the pan and drain on kitchen roll. Cook the pasta in boiling salted water until al dente, drain. Combine the fusilli with the broccoli crème, top with the reserved broccoli and diced bacon.

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