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Broccoli, chilli & anchovy pasta

Broccoli, chilli & anchovy pasta

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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HealthySource of fibre1 of your 5 a day
  • Serves1
  • CourseMain meal
  • Prepare5 mins
  • Cook20 mins
  • Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 15g blanched hazelnuts
  • ½ tsp extra virgin olive oil, plus 1 tbsp
  • 75g wholewheat penne
  • ½ 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


  1. 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.

  2. 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.


Typical values per serving when made using specific products in recipe


2,202kJ/ 527kcals



Saturated Fat












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