Macaroni with mange tout and broccoli topped with a citrus crumb
Another recipe created for Garofalo by chef Aldo Zilli. The citrus crumb topping is an alternative to a cheese topping and is perfect for a vegan dish with no dairy substitutes. Garofalo macaroni has been specially developed for the UK; it is not actually a typical Italian pasta shape!
Ingredients:
400g Garofalo macaroni 100g baby spinach 100g frozen peas 75g mange tout 2tbsp fresh mint 100ml vegetable stock 120g bread crumbs 1 tsp fresh rosemary, chopped 1/2 lemon, zested 100g Tenderstem broccoli, sliced into 2-3cm piecesmethod:
- Blend the spinach, peas, mange tout, mint and vegetable stock in a food processor to make the sauce. Keep aside a few of each vegetable to serve with the pasta.
- Season the sauce and pour into a deep pan to keep warm on a low heat.
- Heat a splash of oil in a heavy base saucepan on high heat. Add the breadcrumbs, rosemary and lemon zest to the pan and fry for 1-2 minutes until they are lightly toasted and crispy.
- Cook the pasta in boiling salted water for the time stated on the pack. The right cooking time for perfectly al dente Macaroni is 11 minutes, so to enjoy the full Garofalo flavour and ‘bite’, aim to stick to this cooking time.
- 3 minutes before you need to drain the pasta, add the broccoli to the water. The broccoli will be ready when the pasta is.
- Drain the pasta and broccoli and transfer to the pan with the sauce along with the veg you set aside earlier. Toss together until the pasta is fully coated.
- Warm 4 plates and serve the pasta with a drizzle of olive oil and the citrusy breadcrumbs.
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