for 4 person

Orecchiette

100 g	baby spinach
	salted water, boiling
200 g	white flour
100 g	durum wheat semolina

Broccoli pesto

300 g	broccoli, cut into florets
¼ tsp	salt
1 bunch	basil, several leaves set aside
1 bunch	peppermint, several leaves set aside
1	garlic clove
50 g	grated Parmesan
3 tbsp	olive oil
1 tbsp	lemon juice
a little	pepper

To cook the orecchiette

	salted water, boiling
250 g	sugar snap peas, cut into strips

How it's done

Orecchiette

Blanch the spinach in boiling salted water for approx. 30 secs. Set aside approx. 100 ml of cooking water. Drain and squeeze out the spinach, then puree with the reserved cooking water (makes approx. 180 g of spinach puree). Mix the flour and semolina in a bowl. Add the spinach puree, mix and knead into a soft, smooth dough. Shape the dough into a ball, then leave to rest for approx. 30 mins. at room temperature under a bowl rinsed in hot water. Quarter the dough, shape into rolls the width of your finger, cut into approx. 1 cm pieces. Flatten the pieces of dough by dragging a butter knife over them. Pull the dough off the knife, push the dough inside out to create the orecchiette shape.

Broccoli pesto

Place a steamer basket in a wide pan, fill with water until it is just below the bottom of the basket, add the broccoli, season with salt and cook for approx. 5 mins. Blitz the broccoli, basil, peppermint and garlic in a food processor, stir in the cheese, oil and lemon juice, season.

To cook the orecchiette

Cook the orecchiette in boiling salted water for approx. 5 mins. until just al dente, add the sugar snaps and cook for a further 2 mins., drain. Mix the orecchiette and sugar snaps with the broccoli pesto, garnish with the reserved herbs.

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