Posted in Lunchbox, Main Meals, Recipes
This recipe is one I adapted. I stumbled upon the original when we were low on ingredients and short of time. I did an online search for the random leftovers we had to see if anyone had done any recipes with them, it came up with a Yahoo Answers page with some ideas with similar items. It was an unusual place to find inspiration, but we were hungry so I gave it a go. I hadn’t been expecting that much but we both agreed it was the best pasta we’ve had. I can’t find the recipe anymore, but it was by someone called Bob P. Unfortunately, since we didn’t have high hopes we didn’t document it first time round. These photos are from my second attempt when I closely followed the recipe, but I’ll detail the take I used the first time.
Ingredients
- 200g Tortiglioni Pasta
- 125g Purple sprouting broccoli (florets)
- 100g Wiltshire ham, coarsely chopped
- 2 tbsp Pesto rosso
- 3 tbsp Crème fraîche
- 2 tsp Fresh Basil, finely sliced
- 1 tsp Fresh Rosemary, finely sliced
- 1 Onion, coarsely chopped
- 2 Garlic Cloves, finely sliced
- 1 glass Pinot Grigio
Serves 2 big portions.
Method
- Heat a pan with olive oil, add the glass of wine. One heated, add the onion, garlic and ham for ~5 mins, or until the onion becomes translucent.
- Heat the pasta in another pan. Steam the broccoli on top until cooked but slightly crunchy.
- Add the broccoli, herbs and pesto to the onions. Mix thoroughly.
- Once the tortiglioni is cooked, toss in a dash of olive oil. Add to the other pan.
- Blend in the crème fraîche and stir until heated.
- Serve with salad and a sprinkle of Parmesan.
