Broccoli, Prawns & Chilli Pangrattato Pasta
4
peopleServes
20
minutesPreparation Time
20
minutes Stove TopCooking 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 McCormick Organic Chilli Flakes
- 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
- To make pangrattato; place bread, anchovies (optional), parsley and lemon zest in a food processor bowl and process until rough crumbs form, add McCormick Chilli Flakes.
- 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.
- 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.
- 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
#MyMcCormickCreation
