Babe wanted Orecchiette with broccoli

Recipe Makes 4 large servings Ingredients - 2 heads broccoli - 500g Orecchiette - 4 tbsp good olive oil (you can use less if you want) - 1 red onion, sliced thin - 3 large garlic cloves, smashed - Pinch of chilli flakes (use 2 if you like it spicy) - 4 anchovies (optional but if you’re not vegetarian or vegan I highly recommend it) - Zest of one lemon and juice of ½ lemon - 400ml veg stock (any stock will do, you can also use the pasta water) - 100g pecorino - 100g toasted pine nuts (optional, small toasted croutons also work very well) Method 1. Put two pots of water on the stove, bring to a boil and season both pots well with salt. 2. Cut your broccoli florets into small pieces and blanch in one of the pots of boiling water until fork-tender. 3. Cook your pasta in the other pot of boiling water using the packet instructions for time (normally around 10 minutes). 4. Toast your pine nuts in a large fry pan and set aside. 5. While your pasta is cooking, sauté your onion, garlic, chilli flakes, and anchovies with a little salt until the onions are translucent and the anchovies have melted. 6. Add your drained cooked broccoli to the pan and saute for two minutes. 7. Add the broth to the pan with the broccoli and reduced by half. 8. Once your pasta is ready, drain and add to the sauce. Then add grated pecorino, lemon juice and zest, and season with salt and pepper. 9. Garnish the pasta with the toasted pine nuts some more pecorino and a nice glug of good quality olive oil. Bon appetit!

2022-07-06

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