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How to make Broccoli, green chilli and smoked almond spaghetti

Yield = 4
Prep time: 0:15
Cook time: 0:25
Total time: 0:40

Ingredients

  • 375g dried spaghetti
  • 500g broccoli, cut into small florets
  • 100g reduced-fat ricotta, crumbled
  • 1/3 cup smoked almonds, roughly chopped

Green chilli paste

  • 2 green capsicums
  • 1/4 cup olive oil
  • 1 long green chilli, chopped
  • 1 teaspoon ground coriander
  • 1 tablespoon ground cumin
  • 2 garlic cloves
  • 1 cup fresh coriander leaves
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1/4 cup lemon juice

Method

  • Step 1 Make Green chilli paste Preheat oven to 180°C/160°C fan-forced. Place capsicums in a baking dish. Drizzle with 1 tablespoon oil. Rub to coat. Roast for 30 minutes or until charred and softened. Transfer to a bowl. Cover with plastic wrap. Set aside for 10 minutes to cool. Remove and discard skin and seeds from capsicums.
  • Step 2 Place capsicum, chilli, ground coriander, cumin, garlic, herbs, lemon juice and remaining oil in a food processor. Season with salt. Process until smooth.
  • Step 3 Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender, adding broccoli for the last 4 minutes. Drain, reserving 1/4 cup cooking water.
  • Step 4 Add chilli paste to saucepan over medium heat. Cook, stirring, for 2 to 3 minutes or until fragrant. Return pasta, reserved cooking water and broccoli to saucepan. Stir to combine. Serve sprinkled with ricotta and almonds.