Broccoli pasta with parma ham breadcrumbs

Name: Broccoli pasta with parma ham breadcrumbs
Yield: Serves 4
Cuisine: Italian recipes
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

Easy
March 2014

Easy
March 2014

Serves 4
Hands-on time 30 min

Fusilli pasta is topped with purple sprouting broccoli, parma ham and breadcrumbs in this quick and easy supper.

Nutrition: per serving

Calories: 579kcals
Fat: 20g (9g saturated)
Protein: 20.2g
Carbohydrates: 81.4g (3.7g sugars)
Fibre: 6.1g
Salt: 1.2g

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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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

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

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.

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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Cheryl Wilson says:

21st Apr 2015 at 10:37 am

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.

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