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Orecchiette pasta with zucchini, broccolini & pangrattato

20 MIN


Serving amount:
  • 1 orecchiette pasta bag
  • 1 parmesan block
  • 1 butter portion
  • 1 panko breadcrumb bag
  • 1 chilli flakes sachet
  • 1 broccolini bunch
  • 1 zucchini
  • 1 long red chilli
  • 1 lemon
  • 2 garlic cloves

Pantry staples: Cooking oil, salt

Allergens: Wheat, gluten, garlic, dairy, egg, yeast

Specialised equipment: Microplane/grater

Chef's note: Did you know that orecchiette gets its name from its shape? In Italian, orecchia translates to ‘ear’ and etta to ‘small’ - small ear!


1. Prepare the ingredients

Wash all the vegetables. Slice the zucchini into 0.5cm pieces on the diagonal. Separate the broccolini florets from the stems. Cut the stems into 3cm pieces and separate the florets into smaller pieces. Thinly slice the chilli. Crush and finely chop the garlic. Cut the lemon into wedges. Grate the parmesan. 

2. Make the pangrattato

Heat a splash of oil in a frying pan over medium heat. Add half of the garlic and cook for 1 minute or until fragrant. If required, add another splash of oil then add the panko breadcrumbs and toast for 2 minutes, stirring often, or until lightly browned. Transfer the cooked breadcrumbs to a bowl to cool. 

3. Cook the pasta

Bring a saucepan of salted water to the boil. Add the pasta, stir, and cook for 1 minute or until cooked through. Strain through a sieve. 

4. Cook the zucchini

Meanwhile, heat a frying pan over medium heat. Add the butter, remaining garlic and zucchini and cook for 1 minute. 

5. Cook the broccolini stems

Add the broccolini stems and cook for a further 2 minutes. 

6. Cook the broccolini florets

Add the broccolini florets, cooked pasta, fresh chilli and juice of half of the lemon. Cook for 1 minute to bring all the flavours together. 

7. Add the parmesan

Once the breadcrumbs have cooled, stir through most of the parmesan cheese, reserving some for garnish. 

8. To serve

Divide the pasta between the serving dishes. Top with the pangrattato, remaining parmesan and chilli flakes to taste. Serve with any remaining lemon wedges.