Orecchiette With Thyme Pesto And Chili Breadcrumbs
- 1 bunch parsley
- 1 bunch lemon thyme
- 50 g cheese, coarsely grated
- 25 g almonds, coarsely chopped
- 80 ml + 3 tbsp olive oil
- 500 g broccoli, divided into florets
- 400 g orecchiette pasta
- 1 None red chilli pepper, seeded and finely chopped
- 2 slices white bread, crumbled
- For thyme pesto, puree herbs with cheese, almonds and 1/3 cup oil in a food processor. Season and set aside.
- Cook pasta in boiling salted water according to package directions. About 6 mins before the end of cooking time, add broccoli.
- Heat 3 tbsp oil in a pan and toast bread until golden brown. Add chili towards the end and cook briefly. Drain pasta and mix with pesto. Serve immediately, sprinkled with breadcrumbs and garnished with thyme.
parsley, lemon thyme, cheese, almonds, broccoli, orecchiette pasta, red chilli pepper, white bread
Taken from recipes-plus.com/api/v2.0/recipes/19709 (may not work)