Wild Veggie Broccoli Pasta

• 3 1/2 oz Fusilli (twist pasta)
• 1 tsp Salt
• 6 oz Wild Veggie Broccoli
• 1 tsp Grated Parmesan Cheese
• To Taste Salt and Pepper
• 1 Egg Yolk
• 2 oz Milk
• 2 oz Heavy Cream

1. Cook pasta in boiling water following package instructions
2. until al dente, and drain
3. Heat Wild Veggie Broccoli in a deep pan over medium heat,
4. then simmer, stirring continuously until reduced by one
5. third and thickened
6. In a separate saucepan, heat the egg yolk, milk and cream
7. just until thickened
8. Stir the egg mixture into the broccoli reduction and mix well
9. Pour sauce over pasta and mix together
10. Transfer pasta to a dish and sprinkle with Parmesan cheese.
11. Recipe Notes:
12. Frozen Wild Veggie Broccoli may be thawed in a 600w
13. microwave for 2 minutes
14. Reduced-fat fresh cream may be substituted for heavy cream
15. This dish can be served as an entree or side item along with
16. a meat dish
17. Any other pasta can be used in lieu of fusilli

fusilli, salt, veggie broccoli, parmesan cheese, salt, egg, milk, heavy cream

Taken from www.epicurious.com/recipes/member/views/wild-veggie-broccoli-pasta-50064100 (may not work)