This is one of my favourite quick meals. Broccoli florets can preplace the asparagus. Orecchiette is a distinctive Puglian pasta roughly shaped like small ears — hence the name.
|150 g||Orecchiette (Main)|
|8||Asparagus spears, trimmed (Main)|
|3 Tbsp||Olive oil|
|6||Anchovy fillets in oil, chopped (Main)|
|4||Garlic cloves, crushed|
|1||Red chilli, small, seeded and sliced|
|1||Lemon, finely grated rind only|
|2 Tbsp||Lemon juice|
|½ cup||Fresh breadcrumbs|
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- Cook the orecchiette according to the packet instructions. Add the asparagus during the last 2-3 minutes.
- Meanwhile, heat the olive oil plus 1 tablespoon of the oil from the anchovies in a frying pan. Add the garlic and chilli and gently cook for 2-3 minutes. Add the anchovies, lemon rind and juice. Cook for 1-2 minutes until the anchovies are mushy. Add the breadcrumbs and stir well.
- Drain the pasta and asparagus well. Add to the frying pan and mix well.