Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Fusilli
Broccoli and Lemon Pasta Bake with Pangrattato
Crème fraîche and the zest of two lemons keep this bake sharp rather than stodgy. The cayenne garlic pangrattato goes on after baking so it stays crisp.
Alannah Wiseman
Feeds: 4-6
40 minutes
Ingredients
- 400g Northern Pasta Co fusilli
-
200g broccoli, chopped into bite sized pieces
-
300g creme fraiche
-
Zest and juice of 2 lemons
-
30g basil, roughly chopped
-
1 ball of mozzarella
-
50g Parmesan
-
Salt and freshly ground black pepper
-
2 tbsp extra virgin olive oil
-
4 garlic cloves, finely chopped
-
½ tsp cayenne pepper
-
75g fresh breadcrumbs
Fusilli
From: £4.95
Method
1
Preheat the oven to 200C/180C Fan.
2
Bring a large pan of salted water to the boil. Add the fusilli and cook for 3 minutes, then add the broccoli and cook for a further 4 minutes. Drain, reserving a mugful of pasta water.
3
Return to the pan and add the creme fraiche, lemon zest and juice, basil and plenty of seasoning. Transfer to a large baking dish and top with the mozzarella and Parmesan and bake for 25-30 minutes until golden and bubbling.
4
Meanwhile, heat the olive oil in a small frying pan on a medium heat. Add the garlic and cook for 2-3 minutes until golden and fragrant. Add the breadcrumbs and cayenne pepper and cook until golden and crisp. Top the pasta bake with the breadcrumbs.
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