orecchiete-with-broccoli

Firstly, I’m sorry. Sorry for the major blog neglect that I’m 100% guilty of.

Since my last post an entire SEASON has changed. Out with the summer salads, juicy peaches and weeknight sundowners, and in with big carbs and comfort food that will stick happily to hips under the guise of a slouchy knit. Yes friends, this is the best time of year. I said jog on to my bikini about 2.5 weeks ago and I haven’t looked back #YOLO

Orecchiette with Broccoli

Serves 2

200g orecchiette pasta
1 medium head of broccoli, cut into florets.
Olive oil
1 large garlic clove, minced
1 tsp chilli flakes
Zest of 1/2 lemon
Parmigiano Reggiano

Bring a pan of generously salted water to boil and cook the pasta until al dente, adding the broccoli florets a couple of minutes before it’s done.

Whilst the pasta is cooking heat a glug of olive oil in a pan and gently sauté the garlic and chilli flakes. Add a 1/4 cup of the pasta’s cooking water and tip in the cooked pasta and broccoli. Keep the heat on low and add the lemon zest, salt and pepper to taste and a good grating of parmesan.

Serve immediately with extra parmesan and an empty stomach.

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2 thoughts on “Orecchiette with Broccoli

  1. Spring started a few weeks ago here in Aus! Annnd this salad looks completely delicious 🙂

    1. Gabriella says:

      Very jealous that summer is officially over here and yours is on its way!

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