- 2 stalks broccolini, 1cm trimmed from stalks, halved widthways (300gm)
- ¼ cup olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 tbsp finely grated lemon rind
- 70 gm dried coarse breadcrumbs (see below) (1 cup)
- 500 gm ditali or other short tubular pasta
- 75 gm grated pecorino (1 cup)
- 1Cook broccolini in boiling salted water for 3-5 minutes or until almost tender but still firm to the bite, drain well, then transfer to a bowl. Heat olive oil in a large saucepan, add onion and garlic and cook over medium heat for 5 minutes or until soft. Add cooked broccolini, lemon rind and breadcrumbs and cook, stirring occasionally, for another 5 minutes.
- 2Meanwhile, cook pasta in a saucepan of boiling salted water until al dente. Drain well, then add to broccolini mixture and toss to combine. Serve pasta divided among shallow bowls and scattered with grated pecorino.
Note To make coarse breadcrumbs, using day-old or stale sourdough or rustic-style bread, remove crusts and cut bread into large chunks, place on an oven tray and cook at 150C for 10-15 minutes or until dry and golden. Cool, then process in a food processor, using the pulse button, or place in a mortar and, using a pestle, pound unitl coarse. Breadcumbs may be frozen in airtight plastic bags for up to 3 months.
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