However Mark was recently told about a Sicilian dish that somebody had enjoyed, which combined pasta, PSB, sultanas, pine nuts, chilli and cheese. We had no idea what the proportions were, how the ingredients were used, or what the finished dish was supposed to look like, but when I was sent vouchers to try Tesco Finest Pasta through their scheme "The Orchard" I thought it was a great time to test out the combination of ingredients and see what kind of a dish I could come up with. I decided to try the Fusilli Lunghi, simply because they look so pretty! And here's what I made.....
Pasta with PSB
150g pasta120g purple sprouting broccoli
25g pine nuts
½ tsp chilli flakes
2 cloves garlic, crushed
40g finely grated parmesan
½ tbs olive oil
cook the pasta as directed on the pack. Place the PSB in a steamer and cook above the pasta until just cooked – I like to cook it for 4-5 minutes.
While the pasta and PSB are cooking, heat the oil and butter in a small frying pan and toss the garlic, pine nuts, chilli flakes and sultanas in it until the pine nuts are lightly browned, season and then set aside.
Drain and dish up the pasta, top with the PSB, spoon the pine nut mixture over it and sprinkle with Parmesan.
The result was absolutely delicious and is a dish we'll come back to again and again. Next time, I think I'll try adding a squeeze of lemon juice to the pine nut mixture. Very little effort but a great combination of flavours and textures. And we loved the pasta - it kept its shape well and didn't go to soft or mushy, which meant that it was very satisfying, as well as being the perfect shape for the dish.