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Broccoli, Prawns & Chilli Pangrattato Pasta

serves

4

people

Serves

prep-time

20

minutes

Preparation Time

recipe-type

20

minutes Stove Top

Cooking Time

Ingredients
  • 300 g day old ciabatta or sour dough, crust removed
  • 3 fillets anchovies, under oil, drained (optional)
  • 1/4 cup parsley leaves, firmly packed & roughly chopped
  • finely grated zest of a large lemon
  • 1 1/2 - 2 tsp KEEN’S Chilli Blend
  • 1/2 cup (125 mL) olive oil
  • 400 g short pasta, orecchiette or penne
  • 3 cloves garlic, thinly sliced
  • 400 g broccoli heads, cut onto small florets
  • 400 g green, peeled and cleaned prawns, cut into bite sized chunks
  • Juice of a large lemon
  • McCormick Adjustable Grinder Sea Salt
  • McCormick Adjustable Grinder Black Peppercorns
  • To Serve
  • virgin olive oil to drizzle
Directions
  1. To make pangrattato, place bread, anchovies (optional), parsley, lemon zest and KEEN’S Chilli Blend in a food processor bowl and process until rough crumbs form.
  2. Heat 3 tablespoons of oil in a medium frying pan over medium heat. Add crumb mixture and cook stirring frequently for 8-10 minutes or until crisp and golden, transfer to a bowl. Reserve pan.
  3. Cook pasta according to packet directions and drain. Heat remaining oil in reserved pan add garlic and broccoli and cook for 4 minutes stirring occasionally add prawns and cook, stirring for a further 4 minutes or until broccoli is just tender and prawns are cooked through. Remove from heat.
  4. Stir in lemon juice and season to taste with McCormick salt and pepper. Toss through pasta and a generous amount of the pangrattato. Serve topped with extra pangrattato and a drizzle of olive oil.
Recipe Tip

  • Broccoli can be substituted with cauliflower florets.
  • Save left over pangrattato in an air tight container in the fridge and sprinkle over pasta dishes to boost the texture and flavour.
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