Orecchiette With Thyme Pesto And Chili Breadcrumbs - cooking recipe

Ingredients

1 bunch parsley
1 bunch lemon thyme
50 g cheese, coarsely grated
25 g almonds, coarsely chopped
80 ml + 3 tbsp olive oil
500 g broccoli, divided into florets
400 g orecchiette pasta
1 None red chilli pepper, seeded and finely chopped
2 slices white bread, crumbled

Preparation

For thyme pesto, puree herbs with cheese, almonds and 1/3 cup oil in a food processor. Season and set aside.
Cook pasta in boiling salted water according to package directions. About 6 mins before the end of cooking time, add broccoli.
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.