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Pasta with Purple Sprouting Broccoli

A cheerful early spring pasta dish featuring purple sprouting broccoli, garlic, chili, and savory anchovies with grated hard cheese.

HealthyQuickSeafoodPastaSpringBroccoli

Estimated Nutrition

Per Serving Total
Calories 645.1 kcals 2580.4 kcals
Carbohydrates 74.2 grams 296.8 grams
Fat 28.8 grams 115.2 grams
Protein 22.2 grams 88.6 grams
Cook Time
15 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
4
tbsp
Parmesan
freshly grated, or hard pecorino cheese
GrainsCereals
350
g
Pasta
fusilli, orecchiette, penne rigate or conchiglie
NutsSeeds
2
clove
Garlic
peeled and finely chopped
1
pinch
Salt
to taste
1
pinch
Pepper
to taste
OilsFats
6
tbsp
Olive Oil
good quality, divided
Seafood
50
g
Anchovy Fillets
small tin in olive oil, drained and finely chopped
Vegetables
1
kg
Purple Sprouting Broccoli
trimmed of outer leaves and woody stalks, chopped into 1cm sections
1
piece
Red Chilli
medium sized, fresh, seeds and pith removed, finely chopped

Steps

  • Boil a large pan of salted water.
  • Trim broccoli and chop into 1cm sections.
  • Finely chop the de-seeded chilli, garlic, and anchovies.
  • Fry chilli, garlic, and anchovies in 4 tablespoons of olive oil for one minute.
  • Add broccoli to the pan, season with salt and pepper, and cook gently.
  • Cook pasta in the boiling water for 7 to 12 minutes until al dente.
  • Add a small ladle of pasta water to the broccoli and cook over high heat until tender.
  • Drain the pasta and return it to the broccoli pan.
  • Add 2 more tablespoons of oil and the cheese, toss well, and serve.