Recipe Spaghetti with Broccoli Couscous and Morado Garlic.

Method

1. First of all, peel the Morado garlic cloves and cut them up.

2. Next, cut the green asparagus into slices; they should be thin but not excessively so.

3. Cut up the tomatoes as well, removing all pips, into cubes of more or less the same size and set them aside.

4. Use a short knife to cut up the exterior part of the broccoli finely, over a plate. Tiny bobbles of broccoli should fall loose, resembling couscous. Put them aside.

5. Boil up a casserole pot containing water and a little salt. Once it is off the boil, put the pasta in and stir it gently so that it doesn’t stick together. Depending on the type of pasta, it should be cooking within 3-5 minutes.

6. When the pasta is ready, take it out and drain it in a colander, getting rid of all the water.

7. In a sauté pan (or a special sauté frying pan), add a splash of extra-virgin olive oil and when it is lukewarm, add the chopped garlic and the green asparagus. Sauté them and add the hot chopped tomato. Leave them for a couple of minutes and add the dehydrated mushrooms and leave them to soak for a few seconds in the mixture, season them and then pour in the thoroughly-drained pasta. Sauté everything so that it takes on the taste of the mixture, and then remove from the heat.

8. FINISHING THE DISH:

   Put the pasta right in the centre of a dish of your choice, giving it volume and height and ensuring that it looks elegant with the chopped ingredients. Finally, before serving, add the broccoli couscous and serve it on a hot dish.