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Purple sprouting broccoli penne with watercress pistou
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400g penne pasta
230g pack Waitrose Purple Sprouting Broccoli
1 clove garlic
25g whole blanched almonds
100g pack Waitrose Watercress
3 tbsp extra virgin olive oil
25g Parmigiano Reggiano, finely grated
½–1 tsp chilli flakes
1. Cook the pasta in boiling water for 5 minutes. Add the broccoli to the pan and cook for a further 5 minutes until both are tender.
2. Meanwhile, place the garlic in a food processor with the almonds, watercress and olive oil and whizz briefly to combine into an aromatic pistou. Add most of the cheese and stir through with a pinch of chilli flakes.
3. Drain the pasta and broccoli and return to the pan with the pistou. Toss well. Divide between 4 shallow bowls, scatter over the remaining cheese and serve.
1 of your 5 a day
rich in folate
Typical values per serving:
This recipe was first published in March 2016.