Penne con broccoli e peperoncino

Penne with broccoli and chilli.

Penne con broccoli e peperoncino

Servings:	Serves 4
Calories per serving:	444
Ready in:	25 minutes
Prep. time:	10 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	25th October 2012

Best recipe review The pine nuts make this 5/5 Parmesan, pine nuts, broccoli; a heavenly match. Jerry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 400g penne
• 450g small broccoli florets
• 2 tablespoons olive oil
• Garlic to taste, crushed (I use 2 bulbs)
• 1½ teaspoons bird's eye chilli paste
• 60ml Greek-style yogurt
• Seasoning
• 25g Parmesan cheese, grated
• 2-3 tablespoons pine nuts, toasted

Method

1. Heat some lightly salted water in a large pan until it boils.
2. Add the pasta and place a steaming basket or colander containing the broccoli over the top.
3. Cover, bring to the boil and cook for 8-10 minutes until the penne is al dente and the broccoli tender.
4. Heat the oil in a small frying pan and sauté the garlic for 2-3 minutes, stirring in the bird's eye chilli paste and yogurt about 30 seconds before the end of the cooking time.
5. Drain the pasta and place in a warm serving dish with the broccoli.
6. Season lightly, then add the garlic / chilli mixture and toss gently.
7. Sprinkle the Parmesan cheese and pine nuts over the top.
8. Serve immediately.

Variations

Replace the pine nuts with cashew nuts. Use fresh chillies instead of bird's eye chilli paste.

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