Olive Leaf Pasta with Crispy Panchetta and Broccolini

IMG_2419500g of olive leaf pasta
1/2 cup toasted pine nuts
1 cup spinach leaves
400g pancetta diced
3 cups Broccolini chopped roughly
3 cloves of garlic finely sliced
2 chilli’s sliced
Salt and pepper
Handful of chopped basil






1: Blanch broccolini for 2 minutes and put aside. 

2: Add olive oil to the pan and fry off your garlic and chilli.

3: Add the pancetta and cook for about 3 min or until it turns a little crispy.

4: Stir in your broccolini and pine nuts

5: Add your cooked pasta with about 1/2 cup of the pasta water

6: Toss through your spinach and basil and season to taste

Cooks Notes: If it looks a little dry then add a touch more pasta water.
If you don’t have olive leaf pasta then any orecchietti (ear) pasta will do the trick. 
About Andrew Embley

Andrew's played over 230 football games, in his 14th season, has a passion for food and health and family and is 'cooking with embers'...

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