Lemony broccoli and anchovy pasta
Serves: 4
Total time: 
Photographs by Dan Jones
Lemony broccoli and anchovy pasta
Recipe by Lucy Jessop
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
579Kcal
Fat
19gr
Saturates
5gr
Carbs
75gr
Sugars
5gr
Fibre
10gr
Protein
27gr
Salt
1.5gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 2 x 335g heads broccoli, separated into florets
- 400g Taste the Difference trompetti pasta
- 4 tbsp olive oil
- 1 x 50g tin anchovies in olive oil, drained and finely chopped
- 3 large garlic cloves, crushed
- a large pinch crushed chillies
- 50g Parmesan, finely grated
- finely grated zest and juice of 1 lemon, plus wedges
Step by step
- Cook the broccoli in a large pan of boiling water for 4-5 minutes; drain, reserving 125ml cooking water. At the same time, cook the pasta according to the instructions and drain.
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Meanwhile, heat the olive oil in a small frying pan. Add the anchovies, garlic and chillies and fry over a low heat for 3-4 minutes. Transfer this to a food processor with half the broccoli, half the Parmesan, the lemon zest and the reserved cooking water. Blitz to a chunky purée, add a little more cooking water or olive oil if it’s too thick. Return to the pan and mix with the remaining broccoli. Squeeze in the lemon juice to taste, then season.
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Add the sauce to the drained pasta and toss together. Serve in bowls with the remaining Parmesan to sprinkle over and lemon wedges on the side.TipMake this veggie - swap the anchovies for some crumbled Gorgonzola and a spoonful of crème fraîche.
