Botanical Name: Brassica oleracea var. botrytis
Unusual, bright lime-green ‘spiral’ florets with a distinctive almost nutty flavour. Can be eaten raw to maximise its crunchy texture and sweetness, or cooked. Try roasting with olive oil and served with parmesan shavings for an easy Italian style dish.
How To Grow
Sow thinly, 5mm (¼in) deep Firm down and keep moist. Seedlings emerge 7-12 days. Transfer into final position in full sun, spacing plants 60cm (2ft) apart. Keep well watered. Harvest: 12-16 weeks from sowing. Cut when middle heads are formed.
When To Plant
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Squid Ink Pasta with Broccoli & Peas
- 2cloves garlic thinly sliced
- 2 heads broccoli
- 1 cup of fresh or frozen peas
- 120ml extra virgin olive oil
- 60g parmesan shaved
- 350g squid ink pasta
- 1 lemon
- Using a large saucepan bring some salted water to the boil.
- Cut the broccoli heads into small florets then place in boiling water with the peas and cook for 3 minutes or until tender. Using a slotted spoon, remove broccoli from water and transfer to a bowl, keep the water in the saucepan boiling.
- Add the squid ink pasta to your boiling water and cook until al dente. Drain pasta and drizzle a small amount of the olive oil over to stop it sticking and lightly toss.
- Cook olive oil and garlic in reserved pan over medium heat for 2 minutes. Add the peas, broccoli and pasta and cook, tossing, for 2 minutes.
- Squeeze lemon over pasta, season and toss well to combine. Scatter with parmesan just before serving.