Pasta & Rice

Pasta with Broccolini® Baby Broccoli and Broccoflower

Fresh flavours shine in this dish.

Serves 4.
Prep Time: 15 minutes.
Cooking Time: 20 minutes.

Ingredients

• 1 bunch Broccolini® baby broccoli, cut into 2cm pieces
• 1/2 head broccoflower, cut into small florets
• 2 tbsp extra virgin olive oil
• 1 large red onion, thinly sliced
• 2 garlic cloves, crushed
• 50g (1/3 cup) pine nuts
• 50g (1/3 cup) currants
• 150ml white wine
• 410g can tomatoes
• 300g pasta
• 75g (3/4 cup) grated parmesan

 Leaf Salad

• 1 baby endive
• 2 Sweet Gems™ baby cos lettuce hearts
• 1 witlof
• Italian dressing

Cooking Instructions

• Cook the Broccolini® baby broccoli and broccoflower in boiling, salted water for about 3 minutes. Drain, reserving the water.
• 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.
• 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.
• 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.
• Combine the salad leaves and drizzle with Italian dressing.