For ➍500 g broccoli
2 tbs water
salt & pepper
olive oil
½ small onion or 2 shallots, chopped
2 cloves garlic, minced
2 tbs chopped flat parsley
1 lemon, juiced
80 g feta cheese, divided
5 cl water
Cut the broccoli into small florets and steam on the stove or in the microwave with 2 tbs of water. Season lightly with salt and pepper.
Heat a drizzle of olive oil in a large sauté pan. Cook the onion and garlic until it just begins to soften then add the broccoli. Cook for several m or until the onion turns translucent. Add the parsley and cook until it's well wilted. Pour in the lemon juice and simmer for about 2 m.
Transfer to a blender and add 80 g of the feta cheese and 5 cl water. Puree until smooth, adding a drizzle of olive oil and a little more water if it sticks and turns to a lump. Puree until as smooth or chunky as you prefer.
Taste and add any necessary additional salt and pepper.
Serve with a ridged pasta like rotini.
*Alternatively, cut the steamed broccoli into small pieces before adding, and add the feta to the pan for 2 m.
