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
  1. 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

  2. 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

  3. 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

  4. 644 calories per serving

  5. Taken from Jamie’s 15-Minute Meals eBook, published by Michael Joseph

  6. Recipe © Jamie Oliver 2012

  7. Photos © Jamie Oliver Enterprises Limited 2012, by David Loftus

No extra notes


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