A super-quick dish that can be served as a starter or light lunch, this bowl of rigatoni is all about contrasting textures and flavours. Crispy panko breadcrumbs infused with Parmesan and lemon meet sheets of sweet, salty Parma Ham, along with fresh, lightly blanched pieces of broccoli.
Bring a large pan of water to the boil and cook the pasta as per instructions on the packet
120g of
rigatoni pasta, or any dried pasta shape you prefer
2
Meanwhile, add half the olive oil and all the butter to a shallow frying pan and heat until butter is foaming. Add the breadcrumbs and fry until golden, then remove from the heat and drain on kitchen paper
50ml of olive oil
50g of unsalted butter
2 tbsp of Panko breadcrumbs
3
Whilst still warm, add the zest of the lemon and half the Parmesan to the crumb, then mix and season
Luke Holder comes by his taste for ultra-authentic local cuisine honestly: he's spent large chunks of his career soaking up regional techniques in far-flung parts of the world.
