Orecchiette With Thyme Pesto And Chili Breadcrumbs

1. 1

   For thyme pesto, puree herbs with cheese, almonds and 1/3 cup oil in a food processor. Season and set aside.

2. 2

   Cook pasta in boiling salted water according to package directions. About 6 mins before the end of cooking time, add broccoli.

3. 3

   Heat 3 tbsp oil in a pan and toast bread until golden brown. Add chili towards the end and cook briefly. Drain pasta and mix with pesto. Serve immediately, sprinkled with breadcrumbs and garnished with thyme.

* Per serving · 4 servings · Values may vary.

No additional tips available.