Parma Ham and broccoli rigatoni

A super-quick dish that can be served as a starter or light lunch, this bowl of rigatoni is all about contrasting textures and flavours. Crispy panko breadcrumbs infused with Parmesan and lemon meet sheets of sweet, salty Parma Ham, along with fresh, lightly blanched pieces of broccoli.

First published in 2020

Ingredients

Metric

Imperial

Method

1
Bring a large pan of water to the boil and cook the pasta as per instructions on the packet
2
Meanwhile, add half the olive oil and all the butter to a shallow frying pan and heat until butter is foaming. Add the breadcrumbs and fry until golden, then remove from the heat and drain on kitchen paper
3
Whilst still warm, add the zest of the lemon and half the Parmesan to the crumb, then mix and season
4
2 minutes before the pasta is ready, add the tenderstem broccoli
5
Drain the cooked rigatoni and broccoli and place in a bowl. Whilst still hot, toss with the grated garlic, an extra drizzle of olive oil and Parma Ham
6
Divide the mixture between 2 bowls, then season and cover with the lemon crumb and the rest of the Parmesan
First published in 2020

Luke Holder comes by his taste for ultra-authentic local cuisine honestly: he's spent large chunks of his career soaking up regional techniques in far-flung parts of the world.

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