Broccoli & Bacon Orecchiette
A fresh and light recipe which perfectly compliments this egg-free style pasta.
- Serves: 4-6 |
- Difficulty: moderate
- Prep Time : 15 mins |
- Cook Time : 5 mins
150 g bacon, diced
1 – 2 cloves garlic, crushed
200 g broccoli florets, blanched
¼ C (60 ml) white wine
¼ tsp (1.25 ml) lemon zest (optional)
3 Tbsp (45 ml) chopped parsley
1 tsp (5 ml) black pepper
400 g orecchiette, cooked
finely grated Parmesan cheese, for serving
Sauté the bacon in a sauté pan until cooked and slightly browned. Add the chilli and garlic.
Add the broccoli florets and deglaze with white wine (it’s OK if the broccoli is slightly overcooked, as this will result in small pieces breaking off and sticking to the pasta). Add the lemon zest (if using).
As soon as the orecchiette is cooked, strain (retain the cooking liquid and set aside) and add to the bacon and broccoli mix.
Move the ingredients continuously in the pan, making sure that the mixture does not stick to the pan. Add some of the reserved pasta cooking liquid to loosen. Add the parsley and the crushed black pepper.
Adjust the seasoning and finish with parmesan before serving.