Parma Ham and broccoli rigatoni
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Ingredients
- 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
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
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Parma Ham and broccoli rigatoni
