Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Casarecce
Winter Greens & Nduja Casarecce
Nduja fried gently until it renders into an orange oil, then broccoli and sprouts charred in it. Twenty minutes, seven ingredients.
Caitlin Fitzpatrick
Feeds: 2
20 minutes
Ingredients
- 150g casarecce
-
1/2 broccoli (roughly chopped)
-
8-10 brussels sprouts (thinly sliced)
-
75g nduja
-
Olive oil
-
Black pepper
-
100g parmesan (finely grated)
Casarecce
From: £4.95
Method
1
Gently heat a generous amount of olive oil in a heavy based pan and gently fry the nduja for a couple of minutes.
2
In a separate pan cook the casarecce in generously salted boiling water for approximately 8 minutes.
3
Add all of the roughly chopped broccoli to the nduja followed by thinly sliced sprouts and fry on a medium heat until they are starting to nicely caramelise.
4
Add a couple of tablespoons of pasta water and cover with a lid to ensure the broccoli is tender then take off the heat.
5
Once cooked drain your pasta and add to the nduja vegetable mixture and mix well, ensuring all of the pasta is coated in the nduja oil!
6
Finally, add the grated parmesan and stir until melted.
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