← All recipes

🍝 Orecchiette Pasta with Crispy Broccoli

583 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 1 small red chili pepper
• 600 g broccoli
• salt
• 150 g orecchiette pasta
• 2 tbsp olive oil
• 2 tbsp pine nuts
• pepper
• 30 g pecorino (1 piece)

Instructions

1. 1. Peel the garlic clove and chop it finely.
2. 2. Halve the chili pepper lengthwise, remove the seeds, and rinse it.
3. 3. Roughly chop the chili pepper.
4. 4. Break the broccoli into small florets.
5. 5. Rinse the broccoli florets thoroughly.
6. 6. Bring plenty of water to a boil and add some salt.
7. 7. Cook the broccoli in the boiling salted water for 3 minutes.
8. 8. Lift the broccoli out of the water using a slotted spoon.
9. 9. Let the broccoli drain.
10. 10. Add the orecchiette pasta to the cooking water.
11. 11. Cook the pasta al dente, as indicated on the package.
12. 12. Heat the oil in a frying pan.
13. 13. Fry the garlic, chili, and pine nuts over medium heat for 1 to 2 minutes.
14. 14. Add the broccoli to the pan.
15. 15. Fry the broccoli, stirring occasionally, for another 3 minutes.
16. 16. Drain the pasta in a colander.
17. 17. Let the pasta drain well.
18. 18. Add the pasta to the vegetables in the pan.
19. 19. Mix everything well together.
20. 20. Season the pasta with salt and pepper.
21. 21. Grate the Pecorino cheese over the finished pasta.
22. 22. Serve the dish immediately.

Nutrition per serving

• kcal: 583
• Protein: 29 g · Fett/Fat: 24 g · Carbs: 63 g