Fusilli with pancetta and smashed broccoli

Short pasta like fusilli works best for pasta salads because all the little folds and pockets work to trap the dressing, herbs and all the smaller ingredients.

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 1 tbsp extra virgin olive oil, plus extra for drizzling
• 200 g pancetta, cut into cubes
• 350 g fusilli
• 1 head broccoli, florets separated, stalk thinly sliced
• salt and pepper, for seasoning
• shaved pecorino, to serve

Instructions

1. Bring a large saucepan of salted water to the boil.
2. Meanwhile, heat the oil in a large, heavy - based frying pan over medium – low heat. Add the pancetta and cook for 3 - 4 minutes or until crisp. Remove from the heat and set aside.
3. Add the pasta, sliced broccoli stalks and three – quarters of the broccoli florets to the boiling water, stir well and cook for 6 minutes. Add the remaining florets and cook for another minute or until the pasta is al dente. Reserve 50 ml of pasta cooking water, then drain and rinse the pasta and broccoli under cold water to arrest the cooking.
4. Add the drained pasta and broccoli to the pan with the pancetta and toss to combine well, adding some of the reserved cooking water to loosen if necessary.
5. Transfer to a serving bowl, drizzle generously with extra olive oil and top with shaved pecorino. Serve at room temperature. If you have leftovers, refrigerate in an airtight container for 1 -2 days and remove 30 minutes before eating.

 

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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