Don't spend hours slaving over a hot stove this weekend, whip up this simple, filling staple and you'll have them all asking for seconds.

Recipe Callum Hann | Photograph Brendan Homan | Styling Natalie Homan

Orecchiette with broccoli and rosemary breadcrumbs
serves 4

1½ cups orecchiette pasta
1 medium head broccoli, cut into florets
2 tbsp butter
2 tbsp plain flour
2 cups milk
¾ cup grated cheddar
50g pecorino (or parmesan), finely grated
1 tbsp Dijon mustard
1⁄3 cup panko crumbs
2 sprigs rosemary, leaves picked
4 cloves garlic, finely sliced
1 tbsp olive oil, plus one tbsp extra
1 bunch spring onions, sliced
2 cups baby spinach

Bring a pot of water to the boil and add the pasta. Cook for eight minutes then add broccoli to the pot and cook until pasta is al dente and broccoli tender, before draining.

To make the sauce, melt the butter in a saucepan, stir in the flour and cook for 1-2 minutes, take off the heat and gradually whisk in the milk to achieve a smooth sauce. Return to the heat and simmer gently for 3-4 minutes or until thickened slightly. Remove from heat, stir in the cheese and mustard and add the pasta and broccoli.

To make the rosemary breadcrumbs, place the breadcrumbs, rosemary and 2 cloves of garlic in a small food processor and blitz until finely chopped. Tip into a frying pan with 1 tablespoon olive oil and cook over medium-high heat until golden brown and fragrant.

Place pan over high heat. Add the remaining tablespoon of olive oil. Add the spring onion and remaining garlic and saute until golden brown then add pasta, broccoli and baby spinach.

Divide pasta between serving bowls. Top with rosemary breadcrumbs.

 

This recipe first appeared in the April 2020 issue of SALIFE magazine.