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Purple Sprouting Broccoli, Chilli, Garlic and Pine Nut Pasta

Purple Sprouting Broccoli, Chili, Garlic and Pine Nut Pasta

A quick, easy and tasty midweek supper, utilising the last of this seasons purple sprouting broccoli. The broccoli is so tender you only have to blanch it for a minute in boiling water before tossing with the pasta. The Parmesan is completely optional - but I love it!


| Serves: 2  | Prep Time: 10 Minutes | Cook Time: 10 Minutes  | Total Time: 20 Minutes |


  • 250g Fusilli
  • Large handful or purple sprouting broccoli, trimmed
  • 2 TBSP Rapeseed Oil
  • 2 large garlic cloves, chopped
  • 1/2 red onion, chopped
  • 1/2 TSP chili flakes
  • Small handful of toasted pine nuts
  • Handful of grated Parmesan


  • Step 1: Put a pan of water on to boil and when boiling add the pasta
  • Step 2: Heat the oil in frying pan and gently fry the garlic, chilli and onion until softened.
  • Step 3: Add the purple sprouting broccoli to the pasta water for the last minute of cooking, drain (reserving a little liquid) then toss through the garlicky oil.
  • Step 4: Serve with the pine nuts and grated Parmesan

| Author: Beth Sachs | Date:  13th April 2011 |


  1. I love purple sprouting broccoli! This looks like a great quick and tasty meal.


  2. Yum, gotta love that PSB! This dish is so dimples yet I bet it was super tasty. :)

  3. It looks delicious - but don't you mean Fusilli? Frusli is a brand name for a kind of muesli. When I was your tweet about the dish yesterday I thought that was what you meant and went UGH!

  4. Oh yeah, quick & healthy, love it


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