This one of Jamie’s 30-Minute Meals
This is not a low Fodmap recipe.
- 125g parmesan
- 1 large head of broccoli
- 30g anchovies in oil
- 1 heaped tbsp capers
- 1 small dried chilli
- 3 cloves garlic
- Fresh thyme
- 500g dried orecchiette or similar pasta
- Mint
- ½ fresh red chilli
- 1 lemon
- 200g courgettes
- 125g bocconcini or feta
- Olive oil
- Salt & pepper
- Trim the rind off the parmesan and reserve.
- Grate the rest in the food processor and put aside.
- Slice the florets off the broccoli, break up and reserve.
- Fit the standard cutting blade to the processor and add the stalk of the broccoli cut up a little. Add the anchovies, crushed garlic, capers and chilli. Pulse to a paste.
- Place in a frying pan with some olive oil and thyme and add a wine glassful of water and the parmesan rind for flavour. Let cook.
- Boil the kettle and fill a pot with the water, add salt and the pasta.
- Boil for 6 minutes and then add the broccoli and cook for a further 6 minutes.
- When cooked, drain, remove the rind and add the pasta and broccoli to the sauce.
- Add ½ the parmesan and mix.
- Place on a plate or in a bowl and scatter the rest of the cheese on top.
- Mix directly onto the serving plate the chopped mint, chilli, grated lemon rind, seasoning, juice of ½ the lemon and 3 tbsp olive oil. Mix all together.
- Make ribbons from the courgettes using the potato peeler.
- Place them on top of the mint/chilli mixture and blend all together.
- Make a space in the middle and place there the feta or bocconcini.
I prefer feta cheese, too. It adds more flavor to the dish. This is a beautiful salad. I could have one right now.. 🙂
I love bocconcini with tomatoes and basil but then the tomatoes have the zing. With courgettes, I’m not sure the flavours would all be there.
Suzanne
So, I cooked this last night and was a little nervous about giving three confirmed carnivores a meal that was essentially meat-free! But they loved it! What’s more there was enough left for lunch for me and my husband today! Thanks for the recipe, it’s a keeper!
Oh- and I left out the cheese in the salad- I didn’t think it needed it with so much parmesan on the pasta, but if I did the salad with a different meal I might add it in. Yum!
I do meatless dishes quite often as long as they have some form of protein. In this case, it was the cheese. I feel we overload our bodies with too much meat and I do like to take a rest sometimes, though I know it’s a great source of iron for growing boys and athletes, if you have them in the family. We Kiwis are bred to believe a meal isn’t a meal without meat but that can change with this generation of kids.
I’m glad you are enjoying some of the meals I have used.
Suzanne
Good Morning!
This looks great and I’m going to give it a try.
What kind of pasta did you use. It wasn’t Orecchiette (translates to little ears).
Love your site.
Have a Joyful Day :~D
Charlie
Jamie used orecchiette but I used elbow pasta, which has the same ability to hold a little sauce.
Suzanne