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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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.
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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