Description
GOOD TO HAVE ON HAND
- sharp knife
- cutting board
- medium sized pot
- cheese grater
Ingredients
Units Scale
- 200 grams Orecchiette pasta
- 1 tbsp olive oil
- 1 shallot
- 2 garlic cloves
- chili flakes
- 700 milliliters chicken broth
- 200 grams broccoli (fresh or frozen)
- 200 grams frozen peas
- 2 tbsp parmigiano reggiano
- juice of 1/2 to 1 lemon to taste
- salt & pepper to taste
Instructions
- Peel the shallot and cut into small pieces. Finely grate the Parmesan and set it aside.
- Heat the olive oil in a medium saucepan and fry the shallot until translucent. Then add the garlic and chilli peppers and fry briefly until fragrant.
- Now add the dry pasta to the pan, stir briefly and then pour in the chicken broth. Allow to cook until the pasta is still firm to the bite.
- Then add the broccoli and peas and cook everything until the pasta is al dente and the vegetables are cooked soft, but not too soft, they should still have a little bite. The total cooking time is approx. 15 minutes.
- Remove the pan from the heat and season with lemon juice, salt and pepper. Now add the Parmesan. Serve the pasta and soup in two bowls and garnish with some extra Parmesan cheese and freshly ground pepper.
- Passive Time: 15 min
- Cook Time: 10 min