With an Italian background, pasta has always been a huge part of my life and weekly dinner ritual. Even after moving out of home, I still find myself cooking pasta at least once a week, despite all the health advice to eliminate pasta from your diet. All in moderation I say. I will often cook my pasta with lots of vegetables and I feel that helps to counteract the carbohydrates I’m having.
This recipe courtesy of my lovely mum, Anna is great for a mid-week dinner, when you have little time to cook.
- head of broccoli chipped
- 1/2 cup of kalamata olives
- bunch of parsely, chopped
- 1 cup of toasted breadcrumbs
- farfalle pasta – 250g
- Chop, rinse and steam broccoli till cooked, but still have a bit of crunch.
- Cook pasta to packet instructions, I prefer my pasta al dente.
- Using fresh breadcrumbs toast in a pan with a drizzle of olive oil, parsley, salt and pepper (parmesan cheese – optional)
- Combine broccoli, breadcrumbs with pasta and add olive oil. Season with salt and pepper and olive oil. Voila!
Enjoy with a lovely white wine, Chardonnay or Pinot Grigio or even a light red such as Pinot Noir.