Friday 25th June 2021
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Preparation time:

1 broccoli head
150g penne, uncooked
1 tsp dried chilli flakes
4 tbsp basil pesto
½ lemon, zest only
100ml white wine
Parmesan to finish

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Recipe by Aaron Ashmore

Aaron Ashmore is the chef/patron of Puccini’s, Coningsby. This month he shares his recipes for two inspired Italian dishes that are quick to produce and perfect for al fresco lunches or suppers.

Cook the penne in seasoned water until al dente.

Cut the broccoli into small, bite-size pieces.

Add a generous splash of olive oil to a separate pan and add the broccoli with chilli and salt to season.

Cook the broccoli, stirring until it begins to colour and soften.

Add the white wine and cook until the liquid has reduced by half and turn the heat off.

Add the cooked pasta, pesto and lemon zest to finish and serve by topping with grated Parmesan.

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