Recipe: Broccolini penne with chilli and Parmesan crumbs

This easy vegetarian pasta meal absolutely zings with flavour. Photo / Fresh Media

Broccolini is the sophisticated cousin of broccoli. It has a milder, sweeter flavour with long edible stems. It pairs beautifully with the garlicky pasta flecked with little pieces of chilli. Don’t skip the Parmesan crumbs – they add just the right amount of texture.

Broccolini penne with chilli and Parmesan crumbs

Serves 4

Ingredients

350g penne pasta

3 Tbsp olive oil

1 onion, sliced

2 cloves garlic, sliced

½–1 fresh red chilli, deseeded and sliced thinly

1 bunch broccolini, sliced diagonally

½ cup sultanas

1 lemon, zest and juice

Parmesan crumbs (Pangrattato)

½ cup panko breadcrumbs

2 Tbsp extra virgin olive oil

2 garlic cloves, sliced in ½ lengthways

A handful of parsley, chopped

2 Tbsp freshly grated Parmesan cheese

Method

Parmesan crumbs

1. Heat olive oil in a small frypan over low heat and add the garlic. Saute for 1 minute, then add the breadcrumbs and parsley. Continue to cook for 3–4 minutes until the breadcrumbs are brown and crispy – they will smell toasty and delicious. Remove from the heat and, once the crumbs are cool, stir through the Parmesan cheese. Set aside while you prepare the pasta.
2. Cook the penne according to the packet instructions.
3. While it is cooking, heat olive oil in a large frying pan over medium-high heat. Add the onion, garlic and chilli and saute for 1 minute, until the onion is soft.
4. Add the broccolini and sultanas and continue to cook until the broccolini turns bright green and just cooked through.
5. Tip in the drained pasta, lemon juice and zest, toss well, then divide into serving bowls.
6. Serve topped with the Parmesan crumbs.

– fresh.co.nz