This dish — which I make with gluten-free pasta — is quick and easy, I always have frozen peas and a jar of ready-made caramelised red onion to hand. Coconut milk gives this dish a creaminess. Serve warm or as a salad.
Preparation: 10 minutes
Cooking: 20-25 minutes
200g tenderstem broccoli
500g fusilli pasta
2 tbsp extra virgin olive oil
1 Echalion shallot, finely sliced
200ml coconut milk
2 tbsp caramelised red onion
200g frozen peas
40g pine nuts, toasted
40g parmesan cheese, shaved
Bring a large pan of salted water to the boil, add the broccoli and cook for 5 minutes. Remove with a slotted spoon and immediately immerse into very cold water to stop it cooking further.
Bring the water back up to a boil, and cook the pasta in accordance with the pack instructions, then drain and rinse under cold water.
Toast the pine nuts in a frying pan over a medium heat, then transfer to a bowl and set aside.
Add the olive oil to the frying pan, and sauté the shallots until translucent. Add the peas and continue to sauté for 5 minutes, season with salt and white pepper.
Add the cooked pasta to the frying pan together with caramelised red onion, broccoli and coconut milk, continue to cook for 5 minutes. Taste and adjust seasonings if necessary.
Garnish with toasted pine nuts and parmesan shavings.