fresh linguine with parmesan and rosemary broth
 
 

Keep leftover parmesan rinds in the freezer to use in soups and stocks – they’re the key to the richness of this broth

serves 4

1 litre chicken stock
The rind from a large block of parmesan – you need about 40g
2 garlic cloves
4 rosemary sprigs
4 tbsp extra virgin olive oil
70g sourdough breadcrumbs
Sea salt and cracked black pepper
375g fresh linguine
Finely grated parmesan, to serve

1 Place the stock, parmesan rind, garlic and half the rosemary in a medium saucepan over a high heat. Bring to a simmer, reduce the heat to medium and cook for 5 minutes.

2 While the broth is cooking, heat 2 tbsp oil in a large, nonstick frying pan over a high heat. Add the breadcrumbs, salt and pepper and cook, stirring occasionally, for 2 minutes or until golden. Transfer to a small bowl and set aside.

3 Wipe the pan clean. Heat the remaining 2 tbsp oil over a high heat. Add the remaining rosemary and cook for 30 seconds or until crisp.

4 Cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente. Drain and divide between bowls. Spoon over the broth and top with the breadcrumbs, parmesan and crispy rosemary to serve.