Broccoli, sultana and chilli penne with Parmesan crumbs recipe
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Ready in 20 minutes Ingredients | |
| 350g | penne |
| 50g | ciabatta bread, roughly torn |
| 2 tbsp | olive oil |
| 20g | vegetarian Parmesan, finely grated |
| 1 small | onion, finely chopped |
| 250g | tenderstem broccoli, cut into bite-size chunks |
| 2 | garlic cloves, sliced |
| 1/2 large | red chilli, deseeded and chopped |
| 25g | sultanas |
| 3 tbsp | chopped fresh curly parsley |
Grated zest and juice of 1 lemon
Method: How to make broccoli and chilli penne
1. Cook the penne according to the packet instructions, until al dente.
2. Meanwhile, preheat the grill to medium and line the grill pan with foil. Mix the torn bread with half the oil in a bowl and season with black pepper. Spread out on the grill pan and grill for 2-3 minutes, turning frequently, until crisp and golden. Cool slightly, transfer to a blender and whizz to coarse crumbs. Stir in the Parmesan.
3. Heat the remaining oil in a large frying pan over a medium heat. Add the onion and cook for 5 minutes, until softened. Add the broccoli, garlic, chilli and sultanas and cook for 5 minutes, stirring, until the broccoli is tender – add a splash of water to prevent it catching.
4. Drain the pasta and add to the pan with the parsley and lemon zest and juice. Season, toss, then divide between 4 bowls. Top with the toasted Parmesan crumbs to serve.
Recipe uploaded with Shop'NCook for iPhone.
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