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Broccoli and parmesan spaghetti with prosciutto crumbs

You'll need

400 gm dried spelt spaghetti 500 gm broccoli (about 1 large head), thick stalks discarded, florets finely chopped 90 ml olive oil 2 garlic cloves, finely chopped Finely grated rind and juice of 2 lemons 50 gm parmesan, finely grated, plus extra to serve ½ cup finely chopped flat-leaf parsley   Prosciutto crumbs 2 tbsp olive oil 50 gm coarse fresh sourdough breadcrumbs 2 prosciutto slices, diced 1 garlic clove, finely chopped


  • 01
  • Cook pasta in a large saucepan of boiling salted water until al dente (6-8 minutes), add broccoli, drain (reserve 40ml pasta water) and return pasta, broccoli and reserved pasta water to pan.
  • 02
  • Meanwhile, for prosciutto crumbs, heat oil in a frying pan over medium-high heat. Add breadcrumbs and prosciutto, stir occasionally until crumbs are golden and crisp (3-4 minutes), then stir in garlic, season to taste and set aside.
  • 03
  • Heat oil in a separate frying pan over medium-high heat, add garlic and lemon rind, cook until fragrant (30 seconds), then add to broccoli mixture with lemon juice, parmesan and parsley, and toss to combine. Serve hot with prosciutto crumbs and extra parmesan.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2013

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