Tenderstem Broccoli Pasta
8,6 / 10
- 7 cups dried Penne
- 3 cups purple, sprouting Broccoli
- 1 onion (thinly sliced)
- 8 cherry tomatoes (halved)
- 3 tablespoons Pine nuts
- 3 tablespoons Golden raisins
- 4 tablespoons olive oil
- freshly ground Black pepper
- 2 tablespoons black Olives
1 Non-stick pan, 1 Slotted spatula, 1 Bowl, 1 Tablespoon, 1 Fork, 1 Large knife, 1 Cutting board, 1 Plate, 1 Paper towel
Cook the pasta in a pan of boiling salted water according to the packet instructions. Pour a little of the pasta water over the sultanas in a small bowl and leave to soak for 5 minutes.
Cook the broccoli in a pan of boiling salted water for 5-7 minutes until tender.
Heat the oil in a large frying pan and gently cook the onion for 3-4 minutes. Add the tomatoes, pine nuts and drained sultanas and cook gently until the onion and tomatoes are softened and the pine nuts are lightly browned.
Add the broccoli to the pan and briefly toss everything together.
Drain the pasta, return it to the cooking pan and add the broccoli mixture and olives. Toss together and season to taste with salt and black pepper.
Put into warm serving dishes and shave the cheese over the top. Sprinkle with thyme and serve immediately.