Ingredients
400g strozzapreti pasta
4 cloves garlic chopped
1½ cup broccolini blanched
1½ cup cauliflower flowerets blanched
10 stalks rapini blanched
2 cup breadcrumbs roasted in a little olive oil
1 cup flat leaf parsley
400g strozzapreti pasta
4 cloves garlic chopped
1½ cup broccolini blanched
1½ cup cauliflower flowerets blanched
10 stalks rapini blanched
2 cup breadcrumbs roasted in a little olive oil
1 cup flat leaf parsley
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Methods
1
Cook the pasta in boiling salted water until al dente according to the manufacturer’s instructions. Drain the pasta, then drizzle with Extra Virgin Olive Oil to prevent it sticking and allow to cool to room temperature.
2
Heat 1/3 cup of Extra Virgin Olive Oil in a pan, add the chopped garlic and cook. Add blanced broccolini, cauliflower flowerets and rapini and toss together. Add the breadcrumbs and pasta and heat through, adding a touch more Extra Virgin Olive Oil.
3
Salt to taste and serve topped with fresh parsley.
1
Cook the pasta in boiling salted water until al dente according to the manufacturer’s instructions. Drain the pasta, then drizzle with Extra Virgin Olive Oil to prevent it sticking and allow to cool to room temperature.
2
Heat 1/3 cup of Extra Virgin Olive Oil in a pan, add the chopped garlic and cook. Add blanced broccolini, cauliflower flowerets and rapini and toss together. Add the breadcrumbs and pasta and heat through, adding a touch more Extra Virgin Olive Oil.
3
Salt to taste and serve topped with fresh parsley.
