Super-Green Orecchiette | Jamie's Eat Yourself Healthy | Channel 4, Mondays, 8pm

By Jamie Oliver · 25 min

Ingredients

Instructions

1. Boil the kettle. In a blender, blitz the focaccia with a spritz of olive oil and a pinch of sea salt into fine crumbs.
2. Toast the crumbs in a large deep pan over high heat until golden, stirring often. Tip them into a bowl.
3. Return the pan to the heat and half-fill it with boiling salted water.
4. Peel the garlic and add it to the water. Cut the broccoli into small florets and set them aside. Chop the stalk roughly and add it to the water.
5. Boil for 5 minutes, adding the spinach for the final minute.
6. Using tongs or a slotted spoon, move the broccoli stalks, spinach and garlic to the blender, shaking off excess water. Finely grate in the Parmesan, squeeze in the lemon juice, add a pinch of chilli flakes and 2 tablespoons of olive oil. Blend until smooth and season to taste.
7. Cook the orecchiette in the boiling salted water following the packet instructions, topping up the water if needed. Add the broccoli florets and peas for the last 2 minutes, or until just tender.
8. Drain everything, reserving a mugful of starchy cooking water. Toss the pasta with the green sauce, loosening with a little reserved water if needed, and divide between bowls.
9. Spoon over the cottage cheese, then sprinkle with a pinch of chilli flakes and the crispy crumbs. Finish with a drizzle of extra virgin olive oil if you like.

Summarized from Jamie Oliver's video. Watch it for the details.

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GarlicCheeseLemonParmesan cheeseSpinachPeaBroccoliCottage cheese