You can't go past a quick pasta and this orecchiette with broccolini, ricotta and brown butter has minimal steps, but a whole lot of flavour.

Recipes and styling Natalie Homan | Photographs Brendan Homan

Orecchiette with broccolini, ricotta & brown butter
serves 4

400g orecchiette
2 bunches broccolini, finely chopped
160g salted butter
2 garlic cloves, finely chopped
20 sage leaves
⅓ cup chopped almonds
sea salt and cracked black pepper
4 heaped tbsp ricotta

Bring a large pot of salted water to the boil. Melt butter in a large frypan over medium heat. When it begins to foam, add garlic, sage and almonds. Stir continuously until milk solids in the butter and begins to turn nut-brown in colour. Meanwhile, cook the orecchiette according to packet instructions, adding the broccolini for the final two minutes. Add drained pasta and broccolini to the sauce, season with salt and pepper and toss to combine. Serve pasta with a generous dollop of ricotta.

 

 

This article first appeared in the April 2024 issue of SALIFE magazine.