Рецепт Radiatori with Anchovies, Walnuts, Ricotta and Broccoli

They’re called radiatori because they look like little radiators! I hope that pleases you as much as it does me. They’re also the perfect shape for grabbing onto a crumbly ‘sauce’ like this one, or a more traditional pesto. This smoosh of toasted walnuts, anchovies, breadcrumbs, garlic, parsley and lemon bound with olive oil makes a luxurious, wintry pasta sauce and also an excellent stuffing for fish on the BBQ – particularly I’ve served it on a swirl of fluffy ricotta (given a little more sharpness with natural yoghurt) so there’s a lovely hot-cold contrast going on and the cheese brings some creaminess. Serve with purple sprouting broccoli, chilli flakes and a flurry of Parmesan shavings for a pasta dish that will bust through…