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Broccoli & Chilli Rigatoni

Don't be deceived by the simplicity of this dish. It packs a punch of flavour and is quick and easy to create as well.

Broccoli & Chilli Rigatoni

Serves 4

 

375g rigatoni pasta

2 heads broccoli, cut into florets

¼ cup extra virgin olive oil

4 anchovy fillets, finely chopped (simply remove if wanting a vegetarian option)

2 garlic cloves, finely chopped

1 cup sourdough breadcrumbs

2 long red chillies, seeded, thinly sliced

1 lemon, zested, juiced

50g baby rocket leaves

100g goat’s curd

 

Cook pasta in a large saucepan of salted boiling water, following packet directions, until al dente. Add broccoli in the last 2 minutes of cooking. Drain well.

To make anchovy crumbs, heat 2 tablespoons of oil in a large frying pan over medium-high heat. Add anchovies and garlic and cook, stirring, for 1 minute or until aromatic. Add breadcrumbs and cook, stirring, for 5 minutes or until breadcrumbs are golden brown. (Make breadcrumbs without anchovies for vegetarian option)

Heat remaining oil in large frying pan over high heat. Add pasta, broccoli, chilli, lemon zest and lemon juice. Toss with rocket leaves and half the goat’s curd.

Divide pasta among serving bowls. Top with crispy crumbs and remaining goat’s curd. Serve immediately.

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