Pasta with Sprouting and Cream

• purple sprouting broccoli or other young greens 9 ounces (250g)
• orecchiette 9 ounces (250g)
• butter 2 tablespoons (30g)
• garlic 2 cloves, thinly sliced
• anchovy fillets 4, rinsed and chopped
• creme fraiche 1 heaping cup (250ml)
• Gorgonzola cheese 6 ounces (170g), crumbled

1. Bring two deep pans of water to a boil.
2. Trim the purple sprouting, keeping the leaves intact and discarding any dry ends or tough stems.
3. Generously salt the water in one of the pans and drop in the pasta.
4. Lightly salt the water in the other pan and add the purple sprouting.
5. As soon as it is tender, a matter of three or four minutes, drain it and wipe out the pan, returning the pan to the heat with the butter, garlic, and anchovies.
6. Let the garlic and anchovies cook slowly for a minute or twothe anchovies will almost dissolvethen spoon in the creme fraiche and crumbled cheese and bring to a boil, stirring and immediately decreasing the heat to a slow bubble.
7. Chop the purple sprouting coarsely, then add it to the sauce and season with black pepper.
8. Drain the pasta lightly (a few tablespoons of the cooking water will help thin the sauce to the right consistency) and add it to the broccoli sauce.

purple sprouting broccoli, butter, garlic, anchovy, creme fraiche, gorgonzola cheese

Taken from www.epicurious.com/recipes/food/views/pasta-with-sprouting-and-cream-381494 (may not work)