Broccoli Pesto Orecchiette With Lemony Pangrattato
This twist will broc your world. Blitz together broccoli, Italian cheese, almonds and lemon juice into a smooth pesto and fold it into your orecchiette. Top with crispy lemon pangrattato and hey pesto, dinner's ready in 10.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps, then wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)
Now, let's get started!
Boil a kettle
Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil over a medium-high heat
Once hot, add your panko breadcrumbs and a pinch of salt
Cook for 6-8 min or until golden, stirring frequently
Meanwhile, peel your garlic
Zest your lemon[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)
Chop your Tenderstem broccoli in half
Add your fresh orecchiette and halved broccoli to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook for 4-6 min or until cooked with a slight bite
Once done, drain the orecchiette and broccoli, reserve the pot and a cup of starchy pasta water
Add half the cooked broccoli (save the rest for later!) to a food processor with the peeled garlic, flaked almonds, soft cheese, basil and half your grated Italian hard cheese (you'll use the rest later)
Tip: No food processor? Chop everything up as finely as you can and mix it together!
Add the juice of half your zested lemon[s], 2 1/2 tbsp [3 3/4 tbsp] [5 tbsp] olive oil and a pinch of salt and pepper
Blitz until you're left with a smooth paste – this is your broccoli pesto
Cut the remaining zested lemon into 1 wedge per person
Once the breadcrumbs are golden, transfer them to a bowl with the lemon zest, give everything a good mix up and set aside for serving – this is your lemony pangrattato
Return the reserved pot to a medium heat and add the drained orecchiette and remaining broccoli
Add the broccoli pesto and stir gently until the pasta is nicely coated in the pesto and everything is warmed through – this is your broccoli pesto orecchiette
Tip: Add a splash of starchy pasta water if your sauce is looking a little dry
Serve the broccoli pesto orecchiette with the lemony pangrattato on top
Garnish with a lemon wedge, the remaining grated Italian hard cheese and a drizzle of olive oil
Season with a grind of black pepper
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, milk, mustard, nut, peanut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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