Can also be made with wildflower honey.
- 400g of pennette rigate
- 4 medium heads of broccoletti
- 100g of grated pecorino cheese
- 2 teaspoons of coriander honey
- 1 teaspoon of powdered ginger
- 1 clove of garlic
- 6 tablespoons of extra virgin olive oil
- 2 small chilli peppers
Bring a large pan of salted water to the boil, cook the broccoletti for around 15 minutes, then remove from the pan but keep the water.
Drain the broccoletti, place them in a food mixer with all the other ingredients, keeping a few to one side for a garnish, and blend all the ingredients until smooth.
Cook the pasta in the water used for the broccoletti, drain while still ‘al dente’ and dress with the broccoletti sauce, adding a little of the cooking water if required for a creamier texture. Top with some grated pecorino, garnish with the whole broccoletti and serve immediately.