Coconutty Tumeric Spagetti
Gather The Goods
1 pound spaghetti- preferably Di Cecco
kosher or sea salt to taste
3 tablespoons butter
2 tablespoons turmeric
1- 13.5 ounce can organic coconut milk
1 cup mini broccoli florets
1/2 cup parsley, torn
Parmesan Reggiano for shaving
Make It
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Bring a large pot of salted water to a boil (salt to your preference). Add the spaghetti and stir. Cook until al dente- there should be some bite to it! Drain and reserve about 1/2 cup of liquid.
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In a separate pan melt the butter and add in turmeric. Toast the turmeric until it becomes a slight nutty yellow, then pour in the coconut milk, pasta water and stir.
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Toss the spaghetti and the mini broccoli florets into the coconut milk and turmeric mixture.
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Serve the pasta with parsley and shaved Parmesan Reggiano.
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