This simple recipe makes Tesco Finest purple sprouting broccoli the star of the show. This nutrient dense superfood is in season in early autumn, bringing vibrant colour and deep flavour to this dish, alongside lightly roasted almonds, umami rich parmigiano reggiano and olive oil. Everything is tossed with Tesco Finest bucatini – a thick, spaghetti-like pasta with a hole running through the middle, perfect for catching the sauce! The pasta is topped with pangrattato, a crispy, olive-oil fried breadcrumb that adds a nutty crunch.
Prep 20 min
Cook 40 min
Serves 4
300g Tesco Finest purple sprouting broccoli
100g whole blanched almonds
25g fresh basil
70g Tesco Finest parmigiano reggiano, grated
1 garlic clove, peeled and chopped
200ml Tesco Finest Sicilian extra-virgin olive oil
1 lemon, zest and juice
400g Tesco Finest bucatini pasta
For the pangrattato
30g flaked almonds
2 slices Tesco Finest white sourdough
2 tbsp Tesco Finest Sicilian extra-virgin olive oil
Pinch chilli flakes
Bring a pan of salted water to the boil. Add the broccoli and cook for 7 minutes or until tender. Drain then cool under cold water.
Dry fry the blanched almonds in a non-stick frying pan over a low heat for 3-5 minutes, or until golden brown. Set aside to cool.
Chop the broccoli and add it to a food processor with the almonds, basil, parmigiano reggiano, garlic, olive oil and a pinch of salt. Pulse until you have a coarse paste with some nice chunky bits of broccoli still visible. Transfer to a mixing bowl and stir through the lemon zest and juice. Season to taste.
Make the pangrattato. Toast the flaked almonds in a dry frying pan for 3-4 minutes, or until golden brown, then set aside. Cut the bread into chunks then blitz in a food processor to create coarse breadcrumbs. Heat the olive oil in a frying pan over a medium heat then add the sourdough crumbs and fry for 4-6 minutes, or until deep golden brown. Add the chilli flakes and cook for 1 minute then add the flaked almonds.
Cook the bucatini according to package instructions. Drain the pasta, reserving 150ml of water.
With a pair of tongs, toss the bucatini in a large bowl with the broccoli pesto, adding splashes of the water to loosen into a sauce that nicely coats the pasta.
Divide between four bowls and top with the almond pangrattato.
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