AT A GLANCE
|01||Cook broccolini in boiling salted water for 3-5 minutes or until almost tender but still firm to the bite, drain well, then transfer to a bowl. Heat olive oil in a large saucepan, add onion and garlic and cook over medium heat for 5 minutes or until soft. Add cooked broccolini, lemon rind and breadcrumbs and cook, stirring occasionally, for another 5 minutes.|
|02||Meanwhile, cook pasta in a saucepan of boiling salted water until al dente. Drain well, then add to broccolini mixture and toss to combine. Serve pasta divided among shallow bowls and scattered with grated pecorino.|
Note To make coarse breadcrumbs, using day-old or stale sourdough or rustic-style bread, remove crusts and cut bread into large chunks, place on an oven tray and cook at 150C for 10-15 minutes or until dry and golden. Cool, then process in a food processor, using the pulse button, or place in a mortar and, using a pestle, pound unitl coarse. Breadcumbs may be frozen in airtight plastic bags for up to 3 months.