The snow appears to have destroyed the purple sprouting on the allotment. Last year the pigeons ate most of it so this year I grew it under netting. Now it snakes across the allotment floor looking distinctly sorry for itself and unable to raise itself from the ground. Good job then that Riverford delivered a nice big bag of the stuff to my door yesterday. I love the stuff, but how do you convince three teenagers to eat it? The answer….smother it is cream and cheese
This serves 6 or so hungry people
2 tablespoons olive oil
knob of butter
1 small onion – finely chopped
2 cloves garlic – finely chopped
5 large field mushrooms – cut into chunks
2 tablespoons green pesto
170ml single cream
bunch of purple sprouting
Pasta shapes – about 400g
1 tablespoon capers – drained
handful of pine nuts
Bring a pan of water to the boil and cook the pruple sprouting until tender. Drain and leave to one side.
Bring another pan of water to the boil, cook the pasta till al dente, drain and combine with the purple sprouting.
Heat the oil and butter in a frying pan. When hot fry the onion and garlic until soft. Add the mushrooms and cook until they are soft then remove from heat and combine with the pasta.
Add the pesto, capers and cream then place in a shallow oven proof dish. Top with torn mozarella and a handful of pine nuts then place in the oven at 190C for about 20 minutes until the cheese has melted and everything is hot.
Serve with grated parmesan and chopped red chili