Orecchiette with broccoli and pine nuts

Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in

By Alice Hart

Published 2018

  • About

The little ear shapes of orecchiette collect robust sauces better than any other pasta shape, but any small shell-like variety will work well. Don’t be scared of cooking the broccoli until truly soft – this is not a dish that requires al dente vegetables.


  • 200 g (7 oz) purple sprouting broccoli or broccolini, roughly chopped
  • 350 g (


Blanch the broccoli in plenty of boiling water for 3 minutes or so. Drain in a colander and refresh under cold running water. Drain again and roughly chop.

Cook the orecchiette until al dente in plenty of salted boiling water according to the packet instructions.

Meanwhile, combine the olive oil, chilli and sliced garlic in a cold frying pan, place over a medium heat and cook un