Serves 4

15 MINS
Preparation Time

15 MINS
Cooking Time

Ingredients


Zafarelli Spirali No. 56 500g
2 tbsp olive oil
Sea salt & cracked black pepper
Basil leaves to garnish

Pesto
3 cups roughly chopped broccolini
2 cups basil
2 garlic cloves
1⁄3 cup blanched almonds
1⁄3 cup parmesan
2⁄3 cup olive oil

Crumb
1 tbsp olive oil
1 cup fresh breadcrumbs
4 pancetta slices, cut into small pieces
1 red chilli, thinly sliced

Method


  1. Heat a small frypan over medium heat. Add olive oil and breadcrumbs, cooking and stirring frequently until golden and toasted. Transfer to a small bowl.
  2. Return the pan to the heat, add the pancetta and cook until crispy. Add pancetta to the breadcrumbs along with the chilli, mix well, and set aside.
  3. Bring a large pot of salted water to the boil. Prepare an ice bath with 2 cups of ice in 2L of water.
  4. Blanch the broccolini in the boiling water for 1 minute, then immediately transfer to the ice bath to cool. Drain and set aside 1 cup of broccolini for later.
  5. In a food processor, blitz the garlic and almonds until finely chopped. Add the remaining broccolini and basil and blend until finely chopped. Add parmesan and pulse to combine. Transfer to a bowl and stir in the olive oil to form a pesto.
  6. Cook the pasta in the boiling salted water as per packet instructions, reserving ⅓ cup of cooking water.
  7. Meanwhile, heat a large frypan over medium heat. Add olive oil and the reserved broccolini, cooking for 2 minutes. Add the pesto and gently heat through.
  8. Add the cooked pasta and reserved pasta water. Season with salt and pepper and toss to combine.
  9. Serve topped with basil leaves and the chilli-pancetta crumb.

TRY THESE OTHER GREAT RECIPES

Angel Hair with Fresh Tomato & Bocconcini


 Serves 5

 10 MINS


View Recipe

Fusilli Christmas Trifle Salad


 Serves 6

 15 MINS


View Recipe

Pennette Rigate, Grilled Peach, Prawn & Prosciutto Salad


 Serves 6

 20 MINS


View Recipe