Orechiette with Brocolli, Brussels Sprouts and Pangrattato

Ingredients

Serves 2

  • 1 head of brocolli
  • 10 brussels sprouts
  • 50ml olive oil
  • ½ onion, fine dice
  • 5 sage leaves
  • 2 garlic cloves, crushed
  • 250g orichiette pasta
  • ½ cup parmigiano grated, plus extra to serve
  • 25g salted butter
  • Juice and zest of ½ lemon
  • Salt & black pepper
  • ½ cup panko breadcrumbs, toasted

Method

  1. Trim the brocolli into evenly sized small florets discarding stems. Trim sprouts of bases and slice into rounds
  2. Meanwhile, bring pot of salted water to boil
  3. In skillet or heavy pan, heat olive oil and saute oniuon and sage until they start to colour. Add sprout rounds, brocolli and garlic and sauté until they change to deep green colour.
  4. Meanwhile, add pasta to pot and cook to al dente. When pasta nearly ready, add ½ cup of starchy pasta water to pan, then add parmigiano and mix thoroughly.
  5. Drain past, then add to the pan with butter, lemon juice and zest, and a good amount of salt and black pepper. Season as required.
  6. Finally, add toasted breadcrumbs to pan and mix thoroughly before serving immediately with extra grated parmigiano.