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

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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

Ingredients

Method

Main

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