Broccoli Pasta, Chopped Garden Salad
Introduction
Download the 15 Minute Meals ebook here
Ultimately, 15-Minute Meals is a frame of mind, and I think if you give it a proper go you’ll really get into it. It’s fun, dynamic, no-nonsense cooking. Yes, the first couple of times you cook a recipe it might take a little longer, but that’s OK, it’s not a race.
Ingredients
| For the pasta: | |
| 320g | dried orecchiette |
| 1 | bunch of fresh basil |
| 1 x 50g | tin of anchovy fillets in olive oil |
| 1 | lemon |
| 2 | cloves of garlic |
| 1 | dried red chilli |
| 30g | Parmesan cheese, plus extra to serve |
| 1 | large head of broccoli |
| 50g | pine nuts |
| For the salad: | |
| 2 | carrots |
| 1 | ripe avocado |
| 3 | ripe mixed-colour tomatoes |
| 2 tbsp | extra virgin olive oil |
| 2 tbsp | balsamic vinegar |
| 70g | rocket |
Instructions
Ingredients out • Kettle boiled • Large lidded casserole pan, high heat • Liquidizer • Small frying pan, low heat
Start Cooking
Put the pasta into the casserole pan, cover with boiling salted water and cook according to packet instructions • Put the basil, anchovies and 1 tablespoon of their oil, the zest and juice of 1 lemon and a splash of boiling water into the liquidizer • Squash in the unpeeled garlic through a garlic crusher, crumble in the dried chilli, finely grate in the Parmesan and whiz until smooth, then pour into a large bowl • Cut the florets off the broccoli, add to the pasta pan and put the lid on.
Using a box grater, coarsely grate the broccoli stalk and carrots on to a board • Squeeze and squidge over the avocado, discarding the skin and stone • Roughly chop the tomatoes • Season the salad with salt and pepper, then drizzle with the extra virgin olive oil and balsamic • Add the rocket and toss together.
Toast the pine nuts in the frying pan, turning the heat up, and removing when lightly golden • Drain the pasta and broccoli in a colander, reserving a cupful of the starchy cooking water, then tip into the bowl of sauce • Toss together, loosening with a little cooking water, if needed • Pour on to a platter, finely grate over some extra Parmesan, scatter over the toasted pine nuts and serve.
644 calories per serving.
Taken from Jamie’s 15-Minute Meals eBook, published by Michael Joseph. Recipe © Jamie Oliver 2012. Photos © Jamie Oliver Enterprises Limited 2012, by David Loftus.
