This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
Parma Ham and broccoli rigatoni
Item 1 of 1
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
discover more:
share recipe:
Ingredients
Metric
Imperial
- 120g of rigatoni pasta, or any dried pasta shape you prefer
- 50ml of olive oil, plus extra for drizzling
- 50g of unsalted butter
- 2 tbsp of Panko breadcrumbs
- 1 lemon
- 40g of Parmesan, finely grated
- 250g of tenderstem broccoli, trimmed and cut into 3cm pieces
- 2 garlic cloves, grated
- 5 slices of Parma ham, thickly cut
- sea salt flakes
- freshly ground black pepper
SAVE RECIPE
Method
1
Bring a large pan of water to the boil and cook the pasta as per instructions on the packet
- 120g of rigatoni pasta, or any dried pasta shape you prefer
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
- 50ml of olive oil
- 50g of unsalted butter
- 2 tbsp of Panko breadcrumbs
3
Whilst still warm, add the zest of the lemon and half the Parmesan to the crumb, then mix and season
- 1 lemon
- 40g of aged Parmesan
4
2 minutes before the pasta is ready, add the tenderstem broccoli
- 250g of tenderstem broccoli, peeled and cut into 3cm pieces
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
- 2 garlic cloves, grated
- 5 slices of Parma ham, thickly cut
6
Divide the mixture between 2 bowls, then season and cover with the lemon crumb and the rest of the Parmesan
You may also like
SITES
© Great British Chefs 2023
Get in touch