Wholegrain Pasta with Romanesco

Romanesco is my favourite vegetable in the world. Not only is it a combination of two of my top 5 veggies taste vise (broccoli+cauliflower), it is the most perfect vegetable fractal. As a child of a theory of chaos professor, I learned about fractals at a very young age and instantaneously fell in love with them. Staring at snowflakes on windows is still one of my favourite winter past times. (I do hope it snows here this year…). Isn’t it great how the whole vegetable looks just like a floret, and if you look at a floret – it’s made out of numerous smaller florets, that look just the same and are made out of numerous even smaller florets? Isn’t it? We had this head of romanesco for a week, because I felt it was to precious to cut for any old recipe. But then Norb brought this delicious young cheese from Slovenia and I finally thought of a recipe worthy of destroying the beauty for. (I did cut just the lower rings of the florets off, so technically, the leftover romanesco is still perfect:)) The best part of this recipe is the fact that it’s extremely easy to make. It takes 15 minutes, uses just a few ingredients and one pot and it tastes heavenly.

(Sorry for the crappy picture. I couldn’t be bothered taking one with a camera, I had to eat this as fast as I could)

You’ll need (per person):

  • handful of wholegrain fussili/simmilar pasta
  • 3/4 cup romanesco florets (you could also use broccoli or even cauliflower)
  • 2 tbsp crumbled young cheese (ricotta would work too)
  • 1 tbsp hight quality extra virgin olive oil
  • 1 tsp fresh thyme leafs
  • salt to taste

1. Boil a pot of water with salt and put in the pasta. 5 minutes before the pasta is done, add the florets.

2. Drain the pasta and romanesco and return to pot.

3. Add all of the other ingredients and mix well

4. Dober tek!

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