Here is another of my favourite, simple pastas which has the nuttiness of the spelt pasta combined with tgarlic, broccoli, lemon juice and of course, the prosciutto crumbs. Serve with a Pinot Grigio. This recipe will serve 4.
Broccoli and parmesan spaghetti with prosciutto crumbs
400g dried spelt spaghetti
500g broccoli (about 1 large head), thick stalks discarded, florets finely chopped
90 ml olive oil
2 garlic cloves, finely chopped
Finely grated rind and juice of 2 lemons
50g parmesan, finely grated, plus extra to serve
1/2 cup finely chopped flat-leaf parsley
2 tablespoons olive oil
50g coarse fresh sourdough breadcrumbs
2 prosciutto slices, diced
1 garlic clove, finely chopped
Cook pasta in a large saucepan of boiling salted water until al dente (6-8 minutes), add broccoli, drain (reserve 40ml pasta water) and return pasta, broccoli and reserved pasta water to pan.
Meanwhile, for prosciutto crumbs, heat oil in a frying pan over medium-high heat. Add breadcrumbs and prosciutto, stir occasionally until crumbs are golden and crisp (3-4 minutes), then stir in garlic, season to taste and set aside.
Heat oil in a separate frying pan over medium-high heat, add garlic and lemon rind, cook until fragrant (30 seconds), then add to broccoli mixture with lemon juice, parmesan and parsley, and toss to combine. Serve hot with prosciutto crumbs and extra parmesan.