Ingredients

Servings 4

• ¾ lb bigoli-hard wheat pasta
• 1 broccoli
• 1 clove of garlic
• 1 sprig parsley
• 2 tablespoons olive pulp , or olive paté, or deboned anchovies
• grated Grana Padano cheese
• Academia Barilla 100% Italian Extra Virgin Olive Oil
• salt

Preparation

10 minutes preparation + 20 minutes cooking

In a pan, heat the oil, a garlic clove, olive pulp (or the residue from the olives after pressing and extraction of the oil), and the broccoli leaves - previously blanched and chopped. If you decide to substitute the olive pulp or pâté with deboned anchovies, be sure to dissolve them in the cooking liquid with the help of a fork. In a separate pot, blanch the broccoli. Then break it into pieces and add it to the pan. Saute for a couple of minutes to give it flavor. Cook the bigoli (or other long pasta) in a large pot of boiling, salted water. Drain and then toss with the sauce. Remove from the heat, add the minced parsley and grated cheese. Serve.