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Charred Broccoli, Pine Nut and Pecorino Pasta


Ingredients

Broccoli Pesto

200g Broccoli Florets

50g Flat Leaf Parsley

40g Toasted Pine Nuts

50g Grated Pecorino

1 Clove of Garlic

1 Lemon

Extra Virgin Olive Oil

Salt and Pepper to taste


Pasta

400g dried pasta of your choice

200g Broccoli Stem

40g Mini Capers

40g Toasted Pine Nuts

Grated Pecorino to taste

Salt and Pepper to Taste


Method

Pesto
  1. Roast off the broccoli florets in olive oil until well browned , cool and blend with the remaining pesto ingredients, season to taste with lemon juice , salt and pepper.


Pasta
  1. Peel the outer skin from the stem of the broccoli and slice very thinly.

  2. Heat up a pan with a little olive oil and sauté the sliced broccoli stem, while hot add in the capers and pine nuts.

  3. Cook the dried pasta to your preference and when cooked mix with the pesto and the roasted stem, pine nut and caper mix. Serve immediately with plenty of shaved pecorino and cracked black pepper.

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