Orecchiette with sprouting broccoli, kale & chilli

Tenderstem broccoli is available from June to November. Its sweet and delicate flavour works very well with the garlic and chilli here.

Ricotta Salata is a delicious addition to this dish. It is a salted, pressed and aged ricotta, with a much firmer texture to traditional ricotta and a similar flavour to feta. It is available in some supermarkets and Italian delis, but if you are struggling to find it, substitute Pecorino or Parmesan instead.

Adapted from a recipe by Angela Hartnett

  • Prep time:
    10 minutes
  • Cooking time:
    10 minutes
  • Serves:


  1. Blanch the broccoli in a pan of boil salted water for 1-2 minutes until it is just cooked but still firm. Repeat this with the cavolo nero or kale. Set the vegetables aside.
  2. Bring a large pot of boiling salted water to a rolling boil. Cook the orecchiette until al dente, approximately 8-10 minutes.
  3. While the pasta is cooking, heat the olive oil in a large pan, add the garlic and chilli and sauté on a low to medium heat, without adding any colour.
  4. Add the vegetables to the pan and toss through.
  5. When the pasta is cooked drain well, reserving a few tablespoons of the starchy cooking water.
  6. Add the pasta to the pan with the vegetable, garlic and chilli and mix through. Add a little of the starchy cooking water to loosen, if needed.
  7. Serve with grated cheese, salt and freshly ground black pepper and a pinch of red pepper flakes for some extra heat.


  • 200g Tenderstem Broccoli, ends trimmed
  • 100g cavolo nero or kale, stems removed
  • 400g orecchiette pasta
  • 3 tablespoons extra virgin olive oil
  • 1 clove garlic, finely sliced
  • 1 fresh red chilli, finely chopped
  • 50g Ricotta Salata, pecorino or Parmesan cheese
  • salt
  • freshly ground black pepper
  • pinch of red pepper flakes (optional)

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