Broccoli, chilli and almond pasta
If you’re not a fan of ricotta, you could substitute it for a few balls of fresh mozzarella, torn apart by hand. Best not to leave it out entirely though, as the final pasta dish might be a bit dry then. So, if cheese isn’t your thing, add a dash of cream.
Ingredients (serves 4):
100g sliced almonds
500g wholewheat fusilli, or any other dried pasta
4 Tbsp olive oil
½ chilli, de-seeded and chopped finely
300g long stem broccoli, sliced thinly
1 tub (200g) ricotta cheese
Handful torn basil leaves, to serve
1. Preheat the oven to 180ºC.
2. Place the sliced almonds on a baking tray and toast in the oven for 5-8 minutes until just golden. Remove and allow to cool.
3. Bring a large pan of water to the boil. Add a small handful of salt (about 7 teaspoons) and the pasta and cook according to instructions.
4. In a saucepan, heat the olive oil and fry the chilli for a minute before adding the broccoli. Toss for a few minutes until the broccoli is just cooked. Remove from the heat and crumble in the ricotta, along with the drained fusilli and sliced almonds.
5. Toss to coat and then serve immediately with a handful of basil leaves.
This quick and easy pasta, works well as a winter warmer or a wholesome summery salad. That’s the greatest thing about pasta, it’s a year round dish, really. No wonder it never falls out of favour.
Here are some more of our favourite pasta recipes to try.