Fast Recipes

Broccoli, lemon and almond orecchiette

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

By Adelaide Lucas
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Broccoli, lemon and almond orecchiette


  • 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)


  • 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
  • Author: Adelaide Lucas