The best thing about holiday meals is leftovers. The worst thing about holiday meals is figuring out what to do with them. Here’s a delicious solution! And it is easier than it looks. You know I love easy-peasy, so I use frozen veggies to save time. I also start early - let the spinach drain while I do other things. I grate the gruyere in a food processor.
There is nothing quite like a good fruit pie. I like using seasonal fruit… and plums have a long season… from May 'till October. This pie could be made with other fruit, like peaches… however, plums are my favorite! You can make this with a pre-made crust if you like. I prefer to make my own. It’s so quick with a food processor it’s crazy! There is something satisfying about rolling out a crust…especially on my trusty Tupperware mat.
Combine broccoli, 2 tsp oil, pinch of salt and red pepper on a baking sheet. Bake for about 20 minutes or until the broccoli is charred a bit. Stir after 15 minutes
While broccoli is baking, bring a large pot filled with water to a boil. Add salt and pasta. Cook pasta to al dente (about 10 - 15 minutes). Drain in a colander over a bowl and reserve about 1/2 cup of the cooking liquid
Heat the remaining oil and the garlic in a large skillet over medium heat. Cook about 2 minutes until the garlic is golden, stirring occasionally. Add in the cream and reserved cooking liquid, stirring constantly with a whisk.
Stir in the feta and continue to stir until feta begins to melt and sauce is thickened.
Add in broccoli, pasta and lemon rind and stir to coat.
Plate the pasta mixture. Sprinkle with black pepper and the flaked sea salt. Serve