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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 can't eat pasta without it.


PURPLE SPROUTING BROCCOLI, CHILLI AND PINE NUT PASTA


Pasta, Vegetarian
Yield: 2Pin it

Purple Sprouting Broccoli Pasta

A vegetarian pasta dish made with purple sprouting broccoli
prep time: 10 minscook time: 10 minstotal time: 20 mins

ingredients:

  • 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 Chilli flakes
  • Small handful of toasted Pine Nuts
  • Handful of grated Parmesan


instructions

  • 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