Saturday 11 June 2011

Orecchiette Pasta with Broccoli, Feta and Roasted Capsicum

This is a super quick, one-pot pasta, and a great way to enjoy that super vegetable, broccoli. Don't forget that the broccoli stem is just as delicious as the florets - trim off the tougher outer skin, then slice up the stem. If you cut it small, it will cook in the same time as the florets. If you're cooking this for kids, leave out the almonds and the chilli. This would work equally well with cauliflower.

orecchiette pasta (or other small pasta)
broccoli or broccolini (florets and stems)
lemon juice
long red chilli
fetta cheese
roasted red capsicum (from a jar)
blanched almonds
olive oil
salt and black pepper

Boil a pot with water and add salt. Cook the pasta until al dente. About half-way though the cooking time, add the broccoli to the pasta. When the pasta is done, drain, reserving a couple of tablespoons of the cooking water.

Return the pot to the stove and reduce the heat to medium. Add finely chopped garlic and chilli and cook for 2-3 minutes, then add chopped almonds, sliced red capsicum and cook for another 2-3 minutes. Add the pasta and broccoli and the basil, plus reserved cooking water. Add lemon juice and season with salt and pepper - adding extra olive oil to coat. 

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