Pasta with broccoli and cheese sauce

In a large pot, bring 1.5 l of water to a boil for the pasta. Meanwhile, cut the broccoli into very small florets (ideally, use only the dark green top part; the stems can be saved for soup). Place the cut broccoli in a fine sieve. When the water starts to boil, add salt, add the pasta, and cook for 6–8 minutes over medium heat. Meanwhile, peel the onion and garlic, finely chop the onion, and crush the garlic cloves.

Shortly before the pasta is done, remove 400 ml of the cooking water and set it aside. Let the pasta cook completely, then drain it by pouring the hot water over the broccoli in the sieve – this way, the broccoli will be quickly blanched while you drain the pasta.

In a spacious pan, heat 1 tablespoon of rapeseed oil, add the chopped onion, and sauté for 3–4 minutes over low heat.