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Orecchiette with Broccolini, Kale, Parmesan, Chilli and Pine Nuts

Serves 2-3


2 cups dried orechiette pasta

2 tablespoons olive oil

1 onion, finely chopped

2 cloves garlic, finely chopped

1 tablespooon finely chopped thyme leaves

3 tablespoons pine nuts

1 bunch broccolini (8-10 stems), trimmed and chopped

3 handfuls kale leaves (stripped from the tough stem), chopped

¼ cup chopped sundried tomatoes

finely grated zest of 1 lemon

juice of ½ lemon

½ teaspoon chilli flakes (optional)

½ cup grated parmesan + more for garnish

extra-virgin olive oil for drizzling


Bring a medium-size pot of salted water to the boil.

Cook pasta in boiling salted water until al dente (just cooked), about 10 minutes.

Meanwhile, heat olive oil in a large fry pan on medium heat. Cook onion, garlic and thyme until onion is soft and starting to caramelise (4-5 minutes). Add pine nuts and continue cooking a further 2 minutes.

Add broccolini, kale, sundried tomatoes, lemon zest and lemon juice and stir fry for 2-3 minutes until broccolini is bright green and tender, and kale is slightly wilted. Add chilli flakes last and toss through.

Drain pasta and toss with broccolini mixture, grated parmesan and a good drizzle of extra-virgin olive oil. Season to taste with salt and pepper.

To serve, divide between bowls and garnish with more parmesan if desired.