Sicilian-style broccolini pasta – Jen Smith – Med Meanderings

Ingredients

• 120g dried currants
• 80ml verjuice
• 40g flaked almonds
• 2 bunches broccolini, trimmed
• sea salt
• 250g penne
• 1 tablespoon extra-virgin olive oil, plus extra for drizzling
• 150g fresh firm ricotta
• small handful flat-leaf parsley leaves, roughly chopped
• shaved Parmigiano Reggiano, to serve
• freshly ground black pepper