Broccoli, lemon and almond orecchiette

You'll need

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

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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