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Pasta with broccoli and pine nuts

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Photo: Lauren Marsh
Photo: Lauren Marsh

    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.

    Serves: 4
    Preparation: 10 minutes
    Cooking: 20-25 minutes

    INGREDIENTS
    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
    Sea salt
    White pepper

    Garnish
    40g pine nuts, toasted
    40g parmesan cheese, shaved

    METHOD

    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.

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