Serves: 2 Prepa­ra­tion: 5 min­utes Cook­ing: 25 min­utes

Grazia (UK) - - Play List -


75g wal­nut halves ½ small gar­lic clove, peeled Pinch of sea salt flakes 100g basil leaves 50-60ml olive oil 20g pecorino, finely grated, plus ex­tra to serve Sea salt 200g dried orec­chi­ette 200g ten­der­stem broc­coli


Pre­heat the oven to 180ºc/fan 160°C/gas Mark 4. Spread the wal­nuts out on an oven tray and roast for 10 min­utes. Tip out on to a clean tea towel and rub the nuts to re­move the skins.

Pulse the gar­lic, salt and two-thirds of the nuts in a food pro­ces­sor to a rough crumb con­sis­tency. Add the basil and oil and blend to a smooth paste. Stir in the cheese and taste, adding salt if you like.

Bring a large pan of salted wa­ter to the boil, add the orec­chi­ette and cook ac­cord­ing to the in­struc­tions (leave in for a minute less than it says for al dente).

While the pasta is cook­ing, sep­a­rate the broc­coli stalks from the heads and then thinly slice. Add the sliced broc­coli stalks to the pan 3 min­utes be­fore the pasta is ready, then the broc­coli heads for the fi­nal 2 min­utes of cook­ing. Drain and tip into a large, warmed bowl, add the pesto and toss to coat. Top with crushed wal­nuts and a lit­tle grated pecorino.

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