Matt Sedani with broccoli, baby spinach, rocket pesto and curry

 

Ingredients for 4 people:

270 g sedani
100 g of mixed broccoli and baby spinach
30 g wild fennel
25 g sweet curry
1 garlic clove
Extra virgin olive oil
vegetable stock
salt and black pepper

For the rocket pesto:

50 g rocket

stock

extra virgin olive oil

Clean and carefully wash the vegetables. Chop the broccoli and cook in a frying pan with oil and garlic. Dash with the stock and cook for 5 minutes on a low heat. Add the pasta cooked “al dente” and the chopped spinach, flavour with stock. Make a cream of rocket by mixing it with stock, oil and grated Parmesan cheese using an immersion blender. Garnish the pasta with curry and serve.