Healthy, rich and full of flavour. This orecchiette with broccolini and lemon should be your next make at home meal for anyone looking to create a delicious healthy meal. Cooking isn’t just about the outcome, for Hanna Hygge it is about each step and the act of being present in the kitchen. Whether this is for a stay at home meal or your next gathering, be sure to enjoy every moment of creating this delightful dish.
500g orecchiette pasta 3 bunches broccolini
3 tablespoons olive oil 30g unsalted butter
1 garlic clove, sliced paper thin
1 fresh chilli, finely chopped (seeds removed if you like less heat)
A good pinch of sea salt
Freshly cracked black pepper
Zest and juice of 1 lemon
2 large handfuls of flat-leaf parsley, leaves only
1⁄4 cup grated parmesan cheese
Sea salt and pepper
Step One: Cut the stems from the broccolini florets and then slice the stems in thirds lengthways. Set the sliced stems and florets aside.
Step Two: Fill a large pot with water. Bring to a boil and add enough salt so that it is as salty as the sea. This is the key to cooking pasta well. No oil is needed (get your hands off that bottle!). When the water is rapidly boiling, add the pasta. Cook per instructions on the packet, remembering that you want it al dente and not over-cooked.
Step Three: Place a frying pan on a medium-high heat. Add the olive oil and butter and when hot, add the garlic and chilli and stir constantly so that the garlic doesn’t burn. Add the salt and pepper and stir. Add the broccolini and cook until semi-soft but definitely not soft and mushy. It may take around 6 minutes. When the broccolini is vibrant green and cooked, add the lemon zest and taste for seasoning.
Step Four: Strain the pasta and toss it into the frying pan with the broccolini or transfer to a large mixing bowl if your pan is not large enough. Toss together and add the lemon juice and parsley. Stir through the parmesan.
Step Five: Serve with crusty bread and antipasti on the side.