Creamy Spaghetti with Broccoli, Black Olive Crumble and Toasted Pine Nuts

Method

1. Cut the broccoli into florets. Also chop the stem into small pieces (do not discard).
2. Blanch the broccoli florets and stem pieces in boiling salted water for a few minutes. Reserve the cooking water.
3. In a pan, sauté a clove of garlic and chili pepper in a drizzle of oil, then add the blanched broccoli and sauté briefly.
4. Place the black olives in a microwave-safe bowl and microwave at full power for 5 minutes until they become crunchy. Then chop them finely with a knife to make the olive crumble.
5. In a separate pan, heat oil and toast breadcrumbs together with pine nuts, spreading them out and stirring minimally to form crunchy clusters.
6. Cook the spaghetti in the same water used to blanch the broccoli (adding more water if needed).
7. Transfer the sautéed broccoli (removing the garlic clove if desired) into a blender. Add a handful of grated cheese and a splash of pasta cooking water, then blend until smooth and creamy.
8. Drain the spaghetti al dente and toss with the broccoli cream in the pan. Mix well.
9. Serve the spaghetti topped with the olive crumble and the crunchy bread-pine nut crumbs.