Orecchiette with broccoli, olives and pistachios | Fast Ed
1 Cook the pasta in a large saucepan of rapidly boiling salted water according to manufacturer’s instructions, until al dente. Drain well. 2 Meanwhile,
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Ingredients
- 400g orecchiette pasta
- 2 heads broccoli, cut into florets
- 4 anchovy fillets, chopped
- 2 Tbsp extra virgin olive oil
- 1 brown onion, finely diced
- 6 cloves garlic, minced
- ½ cup black olives, chopped
- sea salt flakes and freshly-milled black pepper
- ¼ cup pistachios, toasted and chopped
- ½ cup Pecorino, finely grated
- ½ bunch oregano leaves
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