Broccoli pasta with parma ham breadcrumbs
- Published: 28 Feb 14
- Updated: 18 Mar 24
Fusilli pasta is topped with purple sprouting broccoli, parma ham and breadcrumbs in this quick and easy supper.
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Serves 4
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Hands-on time 30 min
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Ingredients
- 200g purple sprouting broccoli spears, halved lengthways, then cut in half across the middle
- 2 tbsp olive oil
- 3 parma ham slices
- 6 heaped tbsp breadcrumbs
- 350g fusilli
- Grated nutmeg
- 1 garlic clove, crushed
- 6 tbsp crème fraîche
- Lemon juice
- Grated parmesan
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Method
- Blanch the broccoli for 2-3 minutes, then leave in a colander to dry. Heat a large frying pan with 1 tbsp olive oil and fry the parma ham until crisp, then drain on kitchen paper. Fry the breadcrumbs until golden, then put in a bowl.
- Cook the fusilli in boiling salted water until al dente. Meanwhile, wipe the frying pan clean, then heat the remaining 1 tbsp olive oil and fry the broccoli for 2-3 minutes until soft. Stir in the grated nutmeg, salt and pepper, the garlic clove and the crème fraîche. Bubble to reduce slightly.
- When the pasta is ready, drain, reserving about 50ml of the cooking water. Add the reserved water and pasta to the broccoli over a low heat and toss for 1-2 minutes. Taste and season, adding lemon juice if you like. Crumble the fried ham into the breadcrumbs, stirring. Serve the pasta topped with the breadcrumbs and grated parmesan.
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- Recipe from March 2014 Issue
Nutrition
Nutrition: per serving
- Calories
- 579kcals
- Fat
- 20g (9g saturated)
- Protein
- 20.2g
- Carbohydrates
- 81.4g (3.7g sugars)
- Fibre
- 6.1g
- Salt
- 1.2g
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This made a nice dinner but it wasn’t the most exciting and I couldn’t help but feel that it would be improved by baking the pasta with the ham and breadcrumbs on top rather than frying the breadcrumbs and ham and just sprinkling on at the end. I enjoyed it more than my man did.