Ingredients
Pasta
Fresh Herbs, chopped
Luscious Larder Preserved Lemons, finely chopped
Tin of Tuna
Broccoli Florets
Garlic Clove
Salt and Pepper
Olive Oil
Parmesan (optional)
Method
This is a dish that is different every time I cook it.
I never measure anything out, sometimes I am cooking enough for one person other times several people. I use whatever pasta shape I have in the pantry and whatever herbs that i have in the garden at the time, usually a combination of parsley, sage, rosemary or chives. I have even used spinach and tomato. I don’t always add garlic, usually I crush a clove with the back of a knife and through it in the pot with the water at the start. or add left over roast garlic with the other ingredients.
I make it easy and only use one pot, I just add the roccoli a few minutes before the pasta is ready.
Finely chop herbs.
Scrape pulp from the preserved lemon quarter and finely dice the rind.
Drain tuna and brake into smaller pieces.
Cut broccoli into small florets.
Cook pasta in boiling water adding garlic to the water if you wish.
When pasta is nearly cooked add broccoli.
Drain well and return to pot.
Mix in herbs, preserved lemon and tuna.
Season with pepper.
Add a drizzle of olive oil and grated parmesan cheese, if desired.
Serve