Broccoli Pasta

Ingredients

• 1 kg broccoli
• Salt
• Pepper
• 300 g narrow ribbon pasta (tagliatelle)
• 1 tbsp curry powder
• 250 g ricotta
• 1 tbsp orange zest
• 3 eggs
• 1 bunch chervil (or parsley)

Instructions

1. 1.

   Clean the broccoli and cut into small florets. Peel thick stems, split lengthwise and cut into 1 cm pieces.

2. 2.

   Cook pasta in plenty of boiling salted water until al dente with curry. Add broccoli 5 minutes before the end of cooking, bring to boil and finish cooking together.

3. 3.

   Whisk ricotta, orange zest, and eggs. Add 4 tbsp pasta water and season with salt and pepper. Wash chervil, dry, shake off moisture, and chop. Set aside 1 tbsp for garnish. Stir remaining chervil into the ricotta mixture.

4. 4.

   Drain pasta, let it drain briefly, then carefully mix with the ricotta mixture. Sprinkle with chervil and serve.