Repeat with the remaining pasta, pesto and asparagus, laying each rolled cannelloni in the baking dish so they’re all facing the same direction. Broccolini with chorizo, manchego and caraway seed creme fraicheYotam Ottolenghi’s purple sprouting broccoli with chorizo, manchego and caraway seed creme fraiche. Roast for eight minutes, turning the broccoli once halfway, so the chorizo oil coats the stems. To serve, arrange the broccoli, chorizo and any oil from the tray on a platter. Drizzle over a few spoons of the creme fraiche, sprinkle half the manchego over the top and serve with the remaining creme fraiche and manchego on the side.

Source: The Guardian May 01, 2021 08:26 UTC