Broccoli Pasta, Chopped Garden Salad
Summary Not available
the pasta:
- 320 g orecchiette (dried)
- 1 fresh basil
- 1 olive oil
- 1 lemon
- 2 garlic
- 1 red chilli
- 30 g Parmesan cheese (plus extra to serve)
- 1 broccoli
- 50 g pine nuts
the salad:
- 2 carrots
- 1 avocado (ripe)
- 3 tomatoes (mixed-colour )
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 70 g rocket
Ingredients out • Kettle boiled • Large lidded casserole pan, high heat • Liquidizer • Small frying pan, low heat Start Cooking Put the pasta into the casserole pan, cover with boiling salted water and cook according to packet instructions • Put the basil, anchovies and 1 tablespoon of their oil, the zest and juice of 1 lemon and a splash of boiling water into the liquidizer • Squash in the unpeeled garlic through a garlic crusher, crumble in the dried chilli, finely grate in the Parmesan and whiz until smooth, then pour into a large bowl • Cut the florets off the broccoli, add to the pasta pan and put the lid on
Using a box grater, coarsely grate the broccoli stalk and carrots on to a board • Squeeze and squidge over the avocado, discarding the skin and stone • Roughly chop the tomatoes • Season the salad with salt and pepper, then drizzle with the extra virgin olive oil and balsamic • Add the rocket and toss together
Toast the pine nuts in the frying pan, turning the heat up, and removing when lightly golden • Drain the pasta and broccoli in a colander, reserving a cupful of the starchy cooking water, then tip into the bowl of sauce • Toss together, loosening with a little cooking water, if needed • Pour on to a platter, finely grate over some extra Parmesan, scatter over the toasted pine nuts and serve
644 calories per serving
Taken from Jamie’s 15-Minute Meals eBook, published by Michael Joseph
Recipe © Jamie Oliver 2012
Photos © Jamie Oliver Enterprises Limited 2012, by David Loftus
No extra notes