Name: Broccoli, lemon and almond orecchiette
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 400 gm dried orecchiette dried orecchiette; 400 gm broccoli, cut into small florets and stems thinly sliced; 60 ml extra-virgin olive oil (¼ cup); 4 anchovy fillets; 1 red onion, thinly sliced; 2 cloves garlic, thinly sliced; 1 small red chilli, thinly sliced; 1 lemon, juice and finely grated rind only; 35 gm slivered almonds, toasted (¼ cup)

Broccoli, lemon and almond orecchiette

A recipe for orecchiette pasta with broccoli, lemon and toasted almonds.

Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

400 gm dried orecchiette dried orecchiette

400 gm broccoli, cut into small florets and stems thinly sliced

60 ml extra-virgin olive oil (¼ cup)

4 anchovy fillets

1 red onion, thinly sliced

2 cloves garlic, thinly sliced

1 small red chilli, thinly sliced

1 lemon, juice and finely grated rind only

35 gm slivered almonds, toasted (¼ cup)

Method

Main

1.Cook orecchiette in boiling salted water for 5 minutes, add broccoli and cook until pasta is al dente and broccoli is falling apart. Drain and keep warm.

2.Meanwhile, heat olive oil and anchovies in a large frying pan over medium heat until anchovies dissolve, add onion, garlic, chilli and lemon rind and cook for 5 minutes or until soft. Add to pasta with lemon juice and almonds, toss, season to taste and serve with finely grated

Styling by Adelaide Lucas

Styling by Emma Knowles