Broccoli is possibly my most favourite vegetable, but it isn’t a favourite of my sons. I am always looking for different and tasty ways to add it to dishes and this pasta dish hits the mark every time. It is full of flavour and really quick to make.
If you like an extra kick with your broccoli, add in a chilli and a little extra pepper.
Thank you to my lovely husband for making this recipe and being a great model in the pictures.
4 tablespoons olive oil
1 large red onion, chopped
2 cloves of garlic, crushed
1/4 cup of toasted pine nuts
salt and pepper
250g orechhiette or any small pasta you have in the cupboard
1 bunch of broccoli cut into florets and finely chopped
grated pecorino or parmesan cheese – as much as you like
juice of 1 lemon
chopped chilli if you want extra flavour
Finely chop your onions
Take the florets off the broccoli stalks and chop finely
Heat the olive oil in a large non-stick frying pan over a medium low heat. Add the onion and cook, stirring occasionally for around 10 minutes or until soft.
Add the garlic and pine nuts to the onion mix with a sprinkle of salt and continue to cook until the onions are sticky – they look like bacon pieces once this process happens. This should be around 4-5 minutes. Season with pepper and set aside.
While all this is happening, put a large saucepan of water onto boil. Once boiling, add in a teaspoon of salt and add in the orecchiette and cook for 18 minutes. Three minutes before the pasta is cooked, add in the broccoli.
Drain the pasta and broccoli and add to the onion and pine nut mixture.
Add in the lemon juice and pecorino or parmesan cheese and stir to combine all this yumminess.
Divide into bowls and top with a little extra cheese and a little extra black pepper or a sprinkle of chilli.
Now sit down and enjoy this yummy bowl of pasta.