1/3 C verjuice
1/2 C flaked almonds
2 bunches broccolini, trimmed
250 g penne
1 T + olive oil
150 g ricotta
Handful + of chopped parsley
Shaved Parmigiana Reggiano
Salt and black pepper, to taste
Soak currants in verjuice for a couple of hours.
Dry fry or bake almonds. Cool and set aside.
Blanch broccolini in boiling salted. water for 1 minute. Refresh in cold water.
Cook pasta according to packet directions in broccolini water.
In a frypan add almonds, currants and some pasta liquid. Cook for 2 minutes on medium high, tossing. Add broccolini. Add in pasta and heat for 1 minute. Spoon in ricotta and parsley. Mix to distribute evenly.
Divide into bowls. Add shaved cheese, drizzle with olive oil and a generous dash of pepper.
You can listen to Pete Bufo talking us through the recipe here.
Image: "oh, the penne" by hash-slinger