
Serves 4
Preparation Time
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
- 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.
- 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.
- Bring a large pot of salted water to the boil. Prepare an ice bath with 2 cups of ice in 2L of water.
- 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.
- 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.
- Cook the pasta in the boiling salted water as per packet instructions, reserving ⅓ cup of cooking water.
- 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.
- Add the cooked pasta and reserved pasta water. Season with salt and pepper and toss to combine.
- Serve topped with basil leaves and the chilli-pancetta crumb.
TRY THESE OTHER GREAT RECIPES
