Modern pasta masterclass: Orecchiette with broccoli greens & chilli
453 CALS PER SERVE
450g-500g stem greens of your choice such as broccolini or stem broccoli (or cime di rapa if available – see note)
3 tbsp olive oil
3-4 garlic cloves, minced
½ tsp dried chilli flakes
salt and pepper
40g pecorino romano, grated, to serve
Step 1 Discard the tough, thicker stalks of your greens and cut the remainder into 2cm pieces. Separate the florets and cut them in half if large.
Step 2 Bring a large saucepan of water to the boil, add salt and cook the pasta for 6-8 minutes, and 2 minutes before the pasta is ready, add the greens. Drain, reserving some of the pasta water.
Step 3 Put the oil into a large, deep frying pan and cook the garlic for 1 minute. Add the chilli flakes, pasta and greens
Step 4 Stir through and add a little pasta water if needed. Adjust the seasoning to taste. Serve in bowls, topped with the grated cheese.
NOTE Broccolini, brocoletti, cime di rapa, turnip greens or rapini – whatever you call it, this bitter green cruciferous vegetable is a match made in heaven with pasta and good olive oil. If you can’t find it, swap in stem or flowering broccoli, experiment with other cruciferous greens – or even grow your own.