Every couple or family has a traditional pasta dish which they always reach out to for an easy-night-cooking or when there are not many ingredients left in the fridge. This recipe is our regular dish which we don’t seem to get tired of. This is also a great dish to have before a big sporting event like running, swimming or triathlon. This recipe comes from the book called “Eamon’s Kitchen” by Eamon Sullivan, an Australian sprint swimmer and an Olympian.
Ingredients (serves 2):
2 tablespoons olive oil
1 large brown onion, chopped
1/4 cup (40g) pine nuts
1 bunch baby broccoli, trimmed, stalks and head finely chopped
1/3 cup (40g) fresh or frozen peas
Heat the olive oil in a large non-stick frying pan over medium-low heat. Add the onions and cook, stirring occasionally, for 5-6 minutes or until soft. Add the pine nuts and continue to cook for 4-5 minutes or until sweet and sticky. Season with salt and pepper. Set aside.
Meanwhile, bring a large saucepan of salted water to a rapid boil. Cook the orecchiette according to the manufacturer’s instructions. Three minutes before the pasta is ready, add the broccoli and peas. Drain the pasta and add the onion mixture, stirring to combine. To serve, divide between serving bowls and add a twist of pepper.