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
- 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.
Cooks tipsItalian pangrattato, or 'poor man's parmesan', is traditionally an aromatic mix of breadcrumbs fried in olive oil with herbs, and is a great way to add flavour and texture to simple pasta dishes.