Ingredients
400g strozzapreti pasta or Maggie Beer Traditional Cavatelli Pasta
1/3 cup (80ml) Maggie Beer Extra Virgin Olive Oil
4 cloves garlic, roughly chopped
1 bunch broccolini, blanched, cut into 4cm pieces
1 1/2 cups cauliflower florets, blanched
10 stalks rapini, blanched, cut into 4cm pieces
2/3 cup fresh breadcrumbs roasted in a little olive oil
1/3 cup flat leaf parsley (loosely packed)
1/4 cup shaved parmesan
400g strozzapreti pasta or Maggie Beer Traditional Cavatelli Pasta
1/3 cup (80ml) Maggie Beer Extra Virgin Olive Oil
4 cloves garlic, roughly chopped
1 bunch broccolini, blanched, cut into 4cm pieces
1 1/2 cups cauliflower florets, blanched
10 stalks rapini, blanched, cut into 4cm pieces
2/3 cup fresh breadcrumbs roasted in a little olive oil
1/3 cup flat leaf parsley (loosely packed)
1/4 cup shaved parmesan
Join Maggie's Food Club
Become part of a wonderful community of discerning food lovers. It's completely free!
Join Maggie's Food ClubBy subscribing you agree to with our Privacy Policy.
Methods
Prep time: 10 mins / Cook time: 15 mins.
METHOD
1
Cook the pasta in boiling salted water until al dente according to the manufacturer’s instructions. Drain the pasta, then drizzle with a little Extra Virgin Olive Oil to prevent it sticking and allow to cool to room temperature.
2
Heat remaining Extra Virgin Olive Oil in a pan, add the chopped garlic and cook. Add blanced broccolini, cauliflower flowerets and rapini and toss together. Add the breadcrumbs and pasta and heat through, adding a touch more Extra Virgin Olive Oil.
3
Salt to taste and serve topped with fresh parsley and parmesan.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 10 mins / Cook time: 15 mins.
METHOD
1
Cook the pasta in boiling salted water until al dente according to the manufacturer’s instructions. Drain the pasta, then drizzle with a little Extra Virgin Olive Oil to prevent it sticking and allow to cool to room temperature.
2
Heat remaining Extra Virgin Olive Oil in a pan, add the chopped garlic and cook. Add blanced broccolini, cauliflower flowerets and rapini and toss together. Add the breadcrumbs and pasta and heat through, adding a touch more Extra Virgin Olive Oil.
3
Salt to taste and serve topped with fresh parsley and parmesan.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Lunch or Dinner
