Purple Sprouting Broccoli with Penne Pasta, Pine Nuts & Chilli

Name: Purple Sprouting Broccoli with Penne Pasta, Pine Nuts & Chilli
Prep time: 10
Cook time: 15min
Yield: 0 Servings
Cuisine: British
Ingredients: 400g purple sprouting broccoli; 400g penne; 100g pine nuts; 2 tbsps rapeseed oil; 2 shallots or 1 red onion, peeled and finely chopped; 2 garlic cloves, peeled and finely chopped; 1/2 red chilli, finely chopped; Sea salt and black pepper; Zest and juice of 1 unwaxed lemon

preparation 10
cook time 15min
Serves 0

Ingredients Method

400g purple sprouting broccoli
400g penne
100g pine nuts
2 tbsps rapeseed oil
2 shallots or 1 red onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1/2 red chilli, finely chopped
Sea salt and black pepper
Zest and juice of 1 unwaxed lemon

Wash and trim the purple sprouting broccoli, discarding any tough parts of the stalks and cutting them into 2cm pieces. Set aside. Bring a large saucepan of salted water to the boil and pour in the penne pasta. Boil the pasta for approximately 12 minutes until it is soft but still has a bite to it and then drain.

While the pasta is cooking, bring a smaller saucepan of water to the boil and blanch the purple sprouting broccoli for no more than three minutes. Drain and set to one side. Toast the pine nuts in a dry non-stick frying pan. The secret is to keep shaking them so they don't stick to the bottom and burn.

Take a heavy saucepan and heat the oil. Once hot, add the shallots, garlic and chilli along with a little salt and pepper and sauté until soft. Add the pasta, lemon zest and juice and toasted pine nuts and fry for a further three minutes. Add the purple sprouting broccoli and serve.

Ingredients

400g purple sprouting broccoli

400g penne

100g pine nuts

2 tbsps rapeseed oil

2 shallots or 1 red onion, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

1/2 red chilli, finely chopped

Sea salt and black pepper

Zest and juice of 1 unwaxed lemon

Method