Broccoli 'pesto'

Today I was swiping through my instagram and the great Jamie Oliver was talking about a recipe in his new book, with a pesto like sauce made out of broccoli. Since I don't own the book (planning to buy it though), I have no clue what the original recipe is like, but I figured I could use the idea as inspiration for this pasta dish. Ingredients (2p): • 200 gram Crѐme Fraîche • 200 gram (uncooked) pasta • 500 gram broccoli • 1 big clove of garlic (it may seem like this won't be enough, but the garlic will stay pretty much raw, so it gives it a nice kick anyway. A little bit goes a long way) • salt and pepper • fresh basil • 60 gram Parmigiano • 1. Cut your broccoli into pieces and cook for 10 minutes in salted water. The broccoli has to be a little softer than al dente. Scoop the broccoli out of the water and re-use the water to cook your pasta. 2. While the pasta is cooking, chop the broccoli finely with the basil. You can use both the leaves and the stalks. Grade a clove of garlic on top of the chopped greens and add some salt and pepper.

3. As soon as the pasta is cooked, drain the pasta and leave a little bit of the hot water in de pan (a few tablespoons will do). Turn on the heat, add the broccoli, basil and garlic mixture and scoop in the crѐme fraîche. Stir well and make sure everything is nice and hot.

4. Turn off the heat and throw in the pasta and grated parmigiano and mix well. You should get a nice and creamy sauce that sticks to the pasta very well.

I added some black olives for some salty flavourbombs. You can also add chicken, but I try to eat vegetarian at least once a week.