I am always looking for quick week-day pasta dishes that are not so heavy on the sauce.
This dish 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. The main difference is that they used walnuts instead of toasted pine nuts. As I couldn’t find orecchiette in the store, I used casareccia by De Cecco.
What worked and what didn’t:
The al dente pasta together with the garlic sautéed broccoli is fabulous!
The recipe was easy to follow, and the measures of ingredients work well together. The quantity is sufficient to serve 4.
We toned down on the red chili peppers for the sake of the kids, but it should indeed pack a bit of a kick.
Verdict: 8/10; Will definitely be again