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How to make filini pasta with asparagus, peas and wild garlic

Red chilli and broccoli pasta

NUTRITION: PER SERVING
CALORIES:  436KCALS
FAT:  15.9G (3.9G SATURATED)
PROTEIN:  15.9G
CARBOHYDRATES:  58.2G (4.7G SUGARS)
FIBRE:  5.4G
SALT:  0.2G

Ingredients
300g orecchiette pasta
4 garlic cloves
250g broccoli
1 red chilli
4 tbsp olive oil
2 tsp clear honey
Large handful fresh mint
1 lemon

To serve

40g parmesan or vegetarian alternative (optional)

Method
Bring a large pan of salted water to the boil, then add the pasta and cook until al dente. Drain, reserving 40ml of the pasta water, and set aside.
Meanwhile, crush the garlic cloves, roughly chop the broccoli into small florets and chop the chilli finely (remove the seeds first if you want the dish to be less spicy). Heat 1 tbsp of the oil in a wok or large frying pan, then add the garlic and chilli and fry for 1 minute. Add the broccoli and honey, then stir-fry for 4-5 minutes until tender-crisp.
Roughly chop the mint and grate the cheese. Add the drained pasta to the broccoli mixture and stir. Squeeze in the lemon juice and stir through the remaining oil, the pasta water, mint and cheese. Season generously with salt and pepper, then divide among 4 dishes and serve topped with extra parmesan shavings.

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