LemonPastaPesto

Farfalle with Pesto, Broccoli & Pangrattato

Based on the classic pasta combination of green pesto and broccoli, this recipe is given a really tasty kick with the addition of lemon zest and pangrattato!

Prep Time: 20 mins
Cooking Time: 15 mins
4 people

Used in this recipe

Ingredients

For the pangrattato:

6 tbsp Filippo Berio Olive Oil
2 garlic cloves, finely sliced
3 tbsp fresh rosemary, finely chopped
100g fresh breadcrumbs
Pinch of chilli flakes

For the pasta:

400g farfalle pasta
250g broccoli florets
4 tbsp Filippo Berio Classic Pesto
Zest of one lemon
3 tbsp Parmesan cheese, grated

Method

To make the pangrattato, put the Filippo Berio Olive Oil into a frying pan and add the garlic, rosemary, chilli flakes and breadcrumbs. Stir for 2 minutes over a medium heat until the breadcrumbs are crisp and golden. Season to taste and drain onto kitchen paper and set aside.
Meanwhile, cook the pasta in a large pan of boiling salted water and cook for 10 minutes or according to the packet instructions.
Cook the broccoli in a pan of boiling salted water for 2-3 minutes or until just tender.
Drain the pasta, retaining a little of the pasta water and return the pasta to the pan. Stir in the Filippo Berio Classic Pesto, lemon zest, cooked broccoli and Parmesan cheese.
Serve immediately and sprinkle over the pangrattato.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.