Orecchiette with Broccoli, Golden Raisins and Pine Nuts
This pasta is a lovely mix between sweet and savoury. Perfect all year round but I think it's best appreciated on cold rainy days where the sweetness of the raisins can remind you of summer!
I think this would work well with Pici, but Orecchiette prove to be (as always!) perfect for capturing the ingredients
50g Pine nuts
50g Golden raisins
1 Head of broccoli
1 TBS Miso Paste
1 TBS Tomato puree
100ml Olive oil
50ml Oat milk (or any dairy free milk)
A pinch of Coriander or Parsley (to taste)
Toast the pine nuts on a dry pan until brown all over (careful not to burn them!) and set aside.
Boil one pot of water for your pasta and a separate small pot for the raisins.
Boil the raisins for 15 minutes then pat dry, let cool and roughly chop
Cook the broccoli florets in your pasta water until soft then drain (keep your pasta water bubbling until you are ready to cook it) and put aside.
Chop the onion finely
Dissolve the tomato puree in 100ml of the pasta water, add with the onions and half of the olive oil to a pan until soft.
Mix in the broccoli
Mix the oat milk, miso paste and remaining olive oil. You can speed up this paste by heating the milk. Once it is dissolved pour over the vegetables.
Add the pine nuts (reserve some for garnish). Remove from heat and cover with a lid until ready to mix with the pasta.
Chop some Coriander or Parsley and add to the final dish with the remaining pine nuts.