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