Recipe & photography by Izzie Cox.
Serves 4-6
Ingredients
400g Northern Pasta Co fusilli
200g broccoli, chopped into bite sized pieces
300g creme fraiche
Zest and juice of 2 lemons
30g basil, roughly chopped
1 ball of mozzarella
50g Parmesan
Salt and freshly ground black pepper
2 tbsp extra virgin olive oil
4 garlic cloves, finely chopped
½ tsp cayenne pepper
75g fresh breadcrumbs
Method
Preheat the oven to 200C/180C Fan.
Bring a large pan of salted water to the boil. Add the fusilli and cook for 3 minutes, then add the broccoli and cook for a further 4 minutes. Drain, reserving a mugful of pasta water.
Return to the pan and add the creme fraiche, lemon zest and juice, basil and plenty of seasoning. Transfer to a large baking dish and top with the mozzarella and Parmesan and bake for 25-30 minutes until golden and bubbling.
Meanwhile, heat the olive oil in a small frying pan on a medium heat. Add the garlic and cook for 2-3 minutes until golden and fragrant. Add the breadcrumbs and cayenne pepper and cook until golden and crisp. Top the pasta bake with the breadcrumbs.
