Parma Ham and broccoli rigatoni
by Luke Holder
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Ingredients
Store Cupboard
120g of rigatoni pasta, or any dried pasta shape you prefer
2 tbsp of Panko breadcrumbs
sea salt flakes
Oils & Vinegars
50ml of olive oil, plus extra for drizzling
Dairy
50g of unsalted butter
Fruit & Vegetables
1 lemon
250g of tenderstem broccoli, trimmed and cut into 3cm pieces
2 garlic cloves, grated
Cheese
40g of Parmesan, finely grated
Delicatessen
5 slices of Parma ham, thickly cut
Spices & Dried Herbs
freshly ground black pepper