Parma Ham and Broccoli Rigatoni Recipe

2
20 minutes

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
  • sea salt flakes
  • freshly ground black pepper