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Recipe

Pasta with Broccolini®

4
Serves
15 MINS
Prep Time
20 MINS
Cook Time
15
Ingredients
Ingredients
Method
  • 1 Broccolini®, bunch, cut into 2cm pieces
  • 2 Baby Cos Heart
  • 1/2 Cauliflower, cut into small florets
  • 2 tbsp extra virgin olive oil
  • 1 red onion, thinly sliced
  • 2 garlic cloves, crushed
  • 50 grams pine nuts
  • 50 grams currants
  • 150 ml white wine
  • 410 grams can tomatoes
  • 300 grams pasta
  • 75 grams grated parmesan
  • 1 baby endive
  • 1 witlof
  • 1 Italian dressing
  1. Cook the Broccolini® and broccoflower or cauliflower in boiling, salted water for about 3 minutes. Drain, reserving the water.
  2. Heat the oil in a large frying pan over low-medium heat and fry the onion and garlic for 5 minutes until softened. Add the pine nuts and currants and cook for about 5 minutes or until the pine nuts are golden, being careful not to burn the onion.
  3. Add the wine and 100ml of the reserved cooking water and boil until reduced slightly. Add the cooked vegetables and the tomatoes and simmer for a further 5 minutes. Season well with salt and pepper.
  4. Meanwhile, cook the pasta according to the packet directions. Drain then toss the sauce through the pasta with most of the grated parmesan, reserving a little for sprinkling on top.
  5. Combine the salad leaves and drizzle with Italian dressing.