Orecchiette & Broccoli Delight

Step 1: Prepare the Pesto Base

1. Heat the Oil:

   • In a frying pan, heat 1 tbsp of extra virgin olive oil over medium-low heat.

2. Sauté the Vegetables:

   • Add ½ small chopped red onion, 1 chopped plum tomato, and 75 g of aubergine (cut into small chunks) to the pan.
   • Fry for 8-10 minutes until the onion is pale gold and the tomato and aubergine are soft. Stir occasionally to prevent sticking.

3. Add Peppers and Garlic:

   • After the base is ready, add 125 g of roasted peppers (drained) and cook for an additional 2 minutes.
   • Then, add 1 chopped garlic clove and ½ red chili (halved and deseeded, or keep seeds for more heat) and cook for another 2 minutes. Remove from heat and transfer to a plate to cool.

Step 2: Roast the Broccoli

4. Preheat the Oven:

   • While the pesto base cools, preheat your oven to 190°C (or 170°C for fan ovens), or gas mark 5.

5. Prepare the Broccoli:

   • Trim the base of 400 g purple sprouting broccoli. Halve any large pieces lengthwise.

6. Season and Roast:

   • Place the broccoli in a roasting tin. Drizzle with 2 tbsp of olive oil, season with salt and pepper, and add the cooled garlic from the pesto mixture.
   • Toss everything using your hands, ensuring the garlic is underneath the broccoli to toast without burning.

7. Roast in the Oven:

   • Cook the broccoli in the preheated oven for 15-20 minutes, checking occasionally for doneness. The broccoli should be tender and slightly crispy.

Step 3: Cook the Pasta

8. Boil the Pasta:
   • While the broccoli roasts, bring a large pot of salted water to a boil.
   • Add 375 g of orecchiette (or other pasta) and cook until al dente, which usually takes a minute or two less than the package instructions. Stir occasionally to prevent sticking.

Step 4: Make the Pesto

9. Blend the Pesto:

   • In a food processor, combine the cooled vegetable mixture from the plate, 40 g of lightly toasted blanched almonds, and 2 tbsp of extra virgin olive oil.
   • Season with salt and pepper, then pulse to blend until the mixture is smooth but still has some texture.

10. Finish the Pesto:

    • Stir in 60 g of ricotta for creaminess and taste for seasoning, adjusting as needed.
    • Tear in 10 g of fresh basil or parsley leaves and stir to combine.

Step 5: Combine and Serve

11. Combine Pasta and Broccoli:

    • Once the pasta is cooked, drain it and add it to the roasting tin with the broccoli, including any garlicky juices.

12. Add the Pesto:

    • Use enough pesto to coat the pasta and broccoli evenly. Toss gently to combine. Serve any remaining pesto on the side.

13. Final Touches:

    • Grind over some fresh black pepper and serve immediately, garnished with grated Parmesan or Pecorino cheese (or a vegetarian alternative).

Enjoy your delicious Orecchiette & Broccoli Delight!