Freestyle cooking

👋 It's pasta time again - you know I love it so I'm making this delicious vegetarian option with one of my favourite sort pastas from @Pasta Garofalo ---------------------------------------- INGREDIENTS 130g @Pasta Garofalo Pasta Maniche Rigate 32” 110g Broccoli di rapa (normal broccoli or broccolini will do the trick too) 55g leeks, diced 70g taleggio 130g mozzarella 25g pine nuts 40g sourdough 1 lemon, zested 2 garlic cloves Pinch nutritional yeast 1 long red chilli, thinly sliced extra virgin olive oil salt and pepper ---------------------------------------- METHOD To make the pangrattato (croutons) place your large pan on high heat. Pour in a good glug of extra virgin olive oil and let it slightly heat up. Add your diced sourdough bread, smash a clove of peeled garlic and add to the pan whole. Season with salt and pepper, and the zest half a lemon. Stir and cook through, then remove from the pan and place onto some paper towel to drain the oil and keep them nice and crunchy. Now it’s time for the pasta - add your pasta to the boiling salted water and cook for two minutes less than the packet tells you. While the pasta is cooking, put a pan on medium heat and add a good glug of extra virgin olive oil. Add the diced leeks and stir until translucent. Season with salt, smash another clove of peeled garlic and add to the pan whole. Add the broccoli di rapa florets stems and cook for four minutes, stirring occasionally. When the time comes, remove your pasta from the heat and drain. Reserve some of the pasta water, adding 1⁄4 cup of it back into the pot and bring it to a boil. Add in the rest of broccoli di rapa leaves, stir and turn the heat off. Grate in the taleggio and diced mozzarella, fold through, season with salt and pepper, and add your nutritional yeast. Zest in some more lemon, mix through. Remove the two cloves of garlic and add as much fresh chilli as you like. Plate up and sprinkle with your pangrattato. License