Pasta with Broccoli, Red Chili Pepper and Pine Nuts

Always looking for nice and quick week-day pasta dishes that are not so heavy on sauce.

This is based on a recipe from Alice Hart’s Vegalicious cookbook (the original English title is Vegetarian), which was nominated for Cookbook of the year 2011 here in the Netherlands.

I found an English adaptation of the recipe over at The Vegaquarian Times. Main difference is that they used walnuts instead of toasted pine nuts. As I couldn’t find orecchiette in the store, they were replaced by casareccia (De Cecco)

What worked and what didn’t:
The al dente pasta together with the garlic sautéed broccoli is fabulous!

Recipe accuracy:
The recipe was easy to follow and the measures of ingredients work well together. The quantity is sufficient to serve 4.

Suggested tweaks:
We toned down on the red chilis for the sake of the kids, but it should indeed pack a bit of a kick.

Verdict: 8/10; Will definitely be again

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