Quick Italian

Orecchiette with broccolini, pecorino and almonds

Name: Orecchiette broccolini pecorino almonds Silvia Colloca
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: /italian
Ingredients: 1/3 cup (80ml) extra virgin olive oil; 2 onions, thinly sliced; 2 garlic cloves, crushed; 4 anchovies (optional), coarsely chopped; ¼ cup (40g) almonds, coarsely chopped; 400g orecchiette; 2 bunches broccolini, trimmed, stalks chopped; ¾ cup (90g) frozen baby peas; 120g baby spinach; 1/3 cup (30g) finely grated pecorino, plus extra to serve; Juice of ½ lemon, plus halves to serve

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Orecchiette with broccolini, pecorino and almonds

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by Silvia Colloca

Cook and author

Apr 30, 2018

Anchovies add a welcome hit of savouriness to this dish which puts plenty of greenery on the plate.

1/3 cup (80ml) extra virgin olive oil
2 onions, thinly sliced
2 garlic cloves, crushed
4 anchovies (optional), coarsely chopped
¼ cup (40g) almonds, coarsely chopped
400g orecchiette
2 bunches broccolini, trimmed, stalks chopped
¾ cup (90g) frozen baby peas
120g baby spinach
1/3 cup (30g) finely grated pecorino, plus extra to serve
Juice of ½ lemon, plus halves to serve

Method

1.

Heat oil in a large frying pan over mediumlow heat. Add onion and garlic, season and cook for 5 minutes or until softened. Add anchovy and almond, and cook, stirring occasionally, for a further 4 minutes or until sweet and sticky.
2.

Meanwhile, cook pasta in a large saucepan of boiling salted water according to packet instructions. Two minutes before the pasta has finished cooking add broccoli and peas. Drain pasta and vegetables, reserving 1/3 cup (80ml) of cooking water.
3.

Add pasta, vegetables and reserved water to onion mixture, toss to combine, then add spinach, pecorino and lemon juice. Season and stir to combine.
4.

Divide pasta among serving bowls, top with extra pecorino and a twist of black pepper and serve with lemon halves.