Tonight’s after school, post ballet run meal is a slightly cobbled together affair. The pasta dishes always go down well and they’ve worked effectively as a means to introduce alternative sauces and flavours. Following the theme of the hummus pastas, tonight I’ve opted for another favourite sandwich filling, peanut butter, for reasons of simplicity, time saving and tastiness.
I had all kinds of ideas for this dish: pureeing the peanut butter with chickpeas or tahini and lemon juice to make more of a hummus, or mixing it with coconut milk to create a satay style sauce but the kids requested it purely with broccoli, in its simplest form.
Ingredients (serves 2-3):
- 200g tender stem broccoli, chopped
- 200g Spaghetti
- 3-4 tbsp crunchy natural peanut butter
- 1 tbsp sesame seeds
Cook the spaghetti in boiling water for 8 minutes, adding the broccoli for the last 4 minutes of cooking time.
Drain and reserve a cupful of the cooking water.
Heat the peanut butter in the pan with a good slosh of the reserved pasta water and stir, adding more water if necessary to create a sauce. Return the spaghetti and broccoli to the pan, along with the sesame seeds and stir so the pasta is coated.
However, thanks to the kids’ input and inclusion in the dish the (remaining) diners ravenously gorged the lot.