Listen Up! This pasta has been paired perfectly with a winning Pork and Fennel sausage mix. This dish is absolutely incredible, make sure you give it a good toss in the pan so that it catches every morsel of deliciousness.
Always refer to the product label for the most accurate ingredient and allergen information.
pine nuts(ContainsTree NutsMay be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)
Nonna's pork and fennel mince
Cook the broccoli into florets and slice the stalks. Bring a large pot of salted water to the boil. Add the pasta and cook for approximately 12 minutes. When the pasta is nearly finished, add the broccoli and cook for a further 2 minutes or until the broccoli is still tender but not falling apart and the pasta is al dente. Drain everything and set aside.
Heat a frying pan over a medium-high heat and toast the pine nuts for about 3 minutes or until golden, be sure to keep an eye on them as they can burn easily. Remove from the pan and set aside.
In the same frying pan, over a medium-high heat, heat the olive oil and add the pork mince. Break up slightly with a wooden spoon but be careful not to break it up too much, you want to have some nice chunky bits in the mix. Cook for about 6-8 minutes or until you get a nice caramelisation of the pork.
When the pork has cooked, add the pasta, broccoli, some of the chilli flakes (or add some more if you want a chilli kick), and pine nuts to the frying pan. Grate the parmesan. Feel free to add a generous sprinkle of parmesan at this stage and toss everything together
Plate up your simple yet delicious pasta and serve with the remaining parmesan and a few grinds of salt and pepper. Did you know? Broccoli is made up of tiny buds ready to flower. In fact, if broccoli is not harvested in time it will blossom into a head of yellow flowers!