- A head of broccoli
- 200g chestnut mushrooms
- 2 garlic cloves
- 2 shallots
- A handful of thyme, leaves only
- ½ x 50g breadcrumbs
- 1 lemon
- 200g gnocchetti pasta
- 1 tsp fennel seeds
- 50g rocket
- Sea salt
- Freshly ground pepper
- 1 tsp olive oil
- Saucepan
- Large frying pan
- 1.
Fill a pan with boiling water and add a pinch of salt. Pop the pan on the hob and return to the boil. Trim the base off the broccoli, cut it into small bite-sized florets, tip them into a bowl and set aside.
- 2.
Thinly slice the mushrooms. Peel the shallots and finely slice them. Peel and thinly slice the garlic cloves. Pick the thyme leaves.
- 3.
Warm a large frying pan to a medium heat. Scatter in half the packet of breadcrumbs. Grate in the lemon zest and add a pinch of salt and pepper. Fry the breadcrumbs for 3-4 mins, stirring now and then, till golden and crunchy. Tip them into a bowl.
- 4.
The water in the pan should be boiling by now. Add the pasta to the pan and simmer for 3 mins.
- 5.
Give the frying pan used for the breadcrumbs a wipe then warm to a medium heat. Add 1 tsp oil, then add the mushrooms, garlic, shallots, thyme leaves and 1 tsp fennel seeds. Season with salt and pepper. Fry for 6-8 mins, till golden and softened.
- 6.
After the pasta has cooked for 3 mins, add the broccoli florets to the pan. Simmer for a further 5-6 mins, till both the pasta and broccoli are tender with a slight bite. When cooked, drain.
- 7.
Tip the broccoli and pasta into the frying pan. Squeeze in the juice from half the lemon and add half the rocket leaves. Stir everything together. Taste and add more salt, pepper or lemon juice if you think it needs it.
- 8.
Divide the pasta and veg between a couple of plates. Scatter over the lemony breadcrumbs and the remaining rocket leaves to serve.
- Tip
A tasty trail of breadcrumbs
You can use the entire pack of breadcrumbs to top your pasta , though this will affect the nutritional information. Otherwise they’ll keep in your cupboard, ready to top savoury veggie crumbles, creamy mac and cheese or to add a bit of crunch to your favourite winter soup. For more crispy ideas (we do a mean root veg crumble, if we do say so) check out abelandcole.co.uk/recipes and be toastily inspired.