Broccoli, lemon and almond orecchiette

AT A GLANCE

  • Serves 4 people

  • 400 gm dried orecchiette dried orecchiette
  • 400 gm broccoli, cut into small florets and stems thinly sliced
  • 60 ml (¼ cup) extra-virgin olive oil
  • 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 (¼ cup) slivered almonds, toasted
01   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.
02   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

Recipe:

ADELAIDE LUCAS

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

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