Orecchiette with broccoli and pine nuts

Name: Orecchiette with broccoli and pine nuts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4
Ingredients: 4 tablespoons extra virgin olive oil; 2 large garlic cloves, thinly sliced; 1 red chilli, seeded and finely chopped; 2 tablespoons finely grated pecorino cheese; 75 g (2½ oz) pine nuts, toasted until golden; 200 g (7 oz) purple sprouting broccoli or broccolini, roughly chopped; 350 g (12 oz) dried orecchiette pasta

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Vegetarian

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.

Ingredients

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

Main course
Vegetarian

Method

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