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Spaghetti with sautéed broccoli & chorizo crumb
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300g Broccoli Crown
2 tbsp olive oil
1 large echalion shallot, finely diced
3 cloves garlic, finely sliced
60g pack Cooks’ Ingredients Chorizo Crumb
½ lemon, finely grated zest and juice
1 tbsp flat leaf parsley, chopped
20g Parmigiano Reggiano, finely grated, plus extra to serve
1. Trim the florets from the broccoli stalk (save the stalk for soups or stir fries). Cut or break the florets into small, bitesized pieces, put in a large heatproof bowl and cover with just-boiled water. Leave for 3 minutes to blanch, then drain and set aside.
2. In a large pan of salted boiling water, cook the pasta for 1 minute less than pack instructions.
3. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the shallot and garlic, then fry gently for 2-3 minutes until starting to soften. Add the chorizo crumb and broccoli, turn the heat to high and cook for 4-5 minutes, or until the chorizo has released its oil and the broccoli is tender.
4. Scoop out a mugful of the pasta cooking water, then drain the pasta. Tip the pasta into the pan with the chorizo and broccoli, add some of the reserved cooking water, then toss together over the heat. Add the lemon zest and juice, parsley and cheese and toss together. Divide between plates and serve with extra cheese on top.
Typical values per serving:
This recipe was first published in Tue Sep 07 12:36:23 BST 2021.