Orecchiette with purple sprouting broccoli & Calabrian pesto - Good Food Middle East

Name: Orecchiette with purple sprouting broccoli & Calabrian pesto - Good Food Middle East
Ingredients: 400g purple sprouting broccoli; 5 tbsp extra virgin olive oil; 375g orecchiette or other pasta shapes; grated parmesan or pecorino (or vegetarian alternative), to serve; 3 tbsp extra virgin olive oil; ½ small red onion, chopped; 1 plum tomato, chopped; 75g aubergine, cut into small chunks; 125g roasted peppers from a jar, drained; 1 garlic clove, chopped; 1 red chilli, halved, deseeded and chopped (leave the seeds in if you want a more fiery pesto); 40g blanched almonds, lightly toasted in a dry pan; 60g ricotta; 10g basil or parsley leaves

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Whip up some homemade pesto and serve with orecchiette and broccoli. This one isn’t just good with pasta – you can also serve it with chicken or fish, and spoon it onto warm focaccia.

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Ingredients

400g purple sprouting broccoli
5 tbsp extra virgin olive oil
375g orecchiette or other pasta shapes
grated parmesan or pecorino (or vegetarian alternative), to serve
3 tbsp extra virgin olive oil
½ small red onion, chopped
1 plum tomato, chopped
75g aubergine, cut into small chunks
125g roasted peppers from a jar, drained
1 garlic clove, chopped
1 red chilli, halved, deseeded and chopped (leave the seeds in if you want a more fiery pesto)
40g blanched almonds, lightly toasted in a dry pan
60g ricotta
10g basil or parsley leaves