Wholewheat penne gives a hearty edge to this speedy, seasonal dish (plus a healthy dose of fibre), while hazelnuts add crunch. The recipe is easily doubled if you're cooking for two.
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Ingredients
15g blanched hazelnuts
½ tsp extra virgin olive oil, plus 1 tbsp
75g wholewheat penne
1/2 x 230g pack purple sprouting brocolli spears, cut into short lengths
3 anchovy fillets, chopped
1 clove/s garlic, finely sliced
1 pinch chilli flakes
½ unwaxed lemon, zest and juice
Method
Bring a saucepan of salted water to the boil. Put the hazelnuts in a small food processor and pulse to a coarse crumb (or finely chop). Heat ½ tsp oil in a frying pan. Add the hazelnuts and cook over a low heat for 1-2 minutes, stirring regularly, until toasted and pale golden. Transfer to a bowl and wipe out the pan.
Cook the pasta in the salted, boiling water according to pack instructions, adding the purple sprouting broccoli for the final 2-3 minutes. Reserve a mug of the pasta water, then drain. While the broccoli is cooking, heat ½ tbsp oil in the same frying pan and fry the anchovies, garlic and chilli flakes over a low heat for 2 minutes, stirring. Stir through the drained pasta and broccoli with the remaining ½ tbsp oil and the lemon zest and juice. Season with black pepper and add a little of the pasta cooking water to coat. Scatter over the toasted hazelnut crumbs to serve.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,202kJ/ 527kcals
Fat
28g
Saturated Fat
3.9g
Carbohydrates
48g
Sugars
4.5g
Fibre
9.6g
Protein
16g
Salt
1.8g
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