This quick vegetarian pasta is perfect for curbing hunger before cocktail parties.
- 1 small broccoli head, cut into small florets
- 500 g penne
- 60 ml (¼ cup) extra virgin olive oil
- 3 garlic cloves, chopped
- 1½ tbsp chilli flakes, plus extra, to serve
- 1 lemon, zested
- 40 g (¼ cup) pine nuts, lightly toasted, chopped, plus extra, to serve
- 40 g (½ cup) grated parmesan
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Blanch broccoli in a saucepan of boiling water for 5 minutes or until tender. Drain and set aside.
Bring a saucepan of salted water to the boil and cook penne until al dente. Drain, reserving 60 ml cooking water.
Meanwhile, heat oil in a large frying pan over medium heat. Add garlic and chilli, and cook for 3 minutes or until garlic starts to colour. Add lemon zest and broccoli, and cook, tossing occasionally and breaking up any big bits into smaller pieces until combined.
Add pasta to the broccoli mixture. Scatter with pine nuts and toss well to combine. Add the cooking water and extra olive oil if necessary to keep the pasta moist. Serve pasta with parmesan and extra pine nuts and chilli flakes on the side.
As seen in Feast Magazine, Issue 16, pg40.
Photography by Alan Benson