Macaroni with Mangetout, Peas, Tenderstem Broccoli and a Citrus Crumb
By Garofalo
Published on 31 August 2022
Italian chef Aldo Zilli created this tasty vegan pasta recipe using Garofalo macaroni, a vibrant green vegetable purée and a crunchy citrus crumb. Peas, mangetout, mint and spinach are blended with vegetable stock to make the bright green sauce. You can substitute any of the vegetables in the purée for any greens which might need to be used up.Time and servings
40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 100 g of frozen peas
- 75 g of mangetout, halved
- 10 g of mint, leaves only, roughly chopped
- 100 g of baby spinach
- 100 ml of vegetable stock, cold or warm but not hot
- 1 tsp of extra-virgin olive oil, plus extra to serve
- 1 sprig of rosemary, needles only, finely chopped
- 0.5 lemon, zested
- 120 g of breadcrumbs
- 400 g of garofalo macaroni pasta
- 100 g of tenderstem broccoli, cut into 2-3 cm pieces
Method
Step 1
To make the purée, blend together ¾ of the peas, mangetout, mint and spinach along with the vegetable stock until completely smooth. Keep the remaining ¼ of each vegetable and the mint aside to serve with the pasta later on. Season the purée to taste then pour it into a large pan and warm it gently over a low heat.Step 2
Heat the oil in a small frying pan over a high heat, then add the chopped rosemary and lemon zest, immediately followed by the breadcrumbs. Toss the breadcrumbs gently for 1-2 mins until lightly toasted. Set aside until needed.Step 3
Bring a large pan of salted water to the boil. Cook the pasta according to the pack instructions. 3 mins before the suggested cooking time has elapsed, add the Tenderstem broccoli to the water. The broccoli will be ready when the pasta is cooked.Step 4
Drain the pasta and broccoli and add both to the pan with the purée followed by the remaining vegetables set aside earlier. Mix well and warm gently over a low heat for 1-2 mins.Step 5
Dish up and serve immediately with a drizzle of extra-virgin olive oil and a scattering of the citrus crumb.