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Macaroni with Mangetout, Peas, Tenderstem Broccoli and a Citrus Crumb

Macaroni with Mangetout, Peas, Tenderstem Broccoli and a Citrus Crumb

Brought to you by: Garofalo
    4 serving

Prep time:

Cook time:

Serves: 4

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.
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Ingredients

  • 100g frozen peas
  • 75g mangetout, halved
  • 10g mint, leaves only, roughly chopped
  • 100g baby spinach
  • 100ml vegetable stock, cold or warm but not hot
  • 1 tsp extra-virgin olive oil, plus extra to serve
  • 1 sprig rosemary, needles only, finely chopped
  • ½ lemon, zested
  • 120g breadcrumbs
  • 400g Garofalo macaroni pasta
  • 100g 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.

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