Parma Ham and broccoli rigatoni

PT20M

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Ingredients

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1
Bring a large pan of water to the boil and cook the pasta as per instructions on the packet
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
4
2 minutes before the pasta is ready, add the tenderstem broccoli
5
Drain the cooked rigatoni and broccoli and place in a bowl. Whilst still hot, toss with the grated garlic, an extra drizzle of olive oil and Parma Ham
6
Divide the mixture between 2 bowls, then season and cover with the lemon crumb and the rest of the Parmesan
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