Orecchiette with broccoli, almonds and goats cheese

Ingredients

• 450gm Broccoli, cut into small florets
• 1 clove garlic finely chopped
• 1 tsp chilli flakes (optional)
• 40gm Breadcrumbs, freshly toasted
• Olive Oil
• 40gm Flaked almonds
• 1 tsp preserved lemon, finely diced
• 400gm Orecchiette pasta
• 60gm goats cheese fetta

Method

1. Bring a big pot of salted water to the boil, and cook pasta as per packet instructions.
2. When pasta has 4 mins to go add the broccoli to the water to blanch.
3. At the same time, in a pan, heat 2 tbls olive oil and gently sauté the garlic and chilli flakes for 1 minute.
4. Add in the preserved lemon and flaked almonds, to gently toast.
5. Drain off pasta and broccoli and add to the pan of garlic etc.
6. Crumble in the goat’s cheese. Gently stir everything together, the goats cheese should slightly melt and become creamy around the pasta.
7. Season with pepper to taste, it should already have enough salt from the preserved lemon and goats cheese.
8. Serve into bowls, sprinkled with the breadcrumbs for extra crunch on top.

Serves 2-3.