Purple Sprouting Broccoli with Penne Pasta, Pine Nuts & Chilli

  • 400g purple sprouting broccoli
  • 400g penne
  • 100g pine nuts
  • 2 tbsps rapeseed oil
  • 2 shallots or 1 red onion, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1/2 red chilli, finely chopped
  • Sea salt and black pepper
  • Zest and juice of 1 unwaxed lemon
  • Wash and trim the purple sprouting broccoli, discarding any tough parts of the stalks and cutting them into 2cm pieces. Set aside. Bring a large saucepan of salted water to the boil and pour in the penne pasta. Boil the pasta for approximately 12 minutes until it is soft but still has a bite to it and then drain.
  • While the pasta is cooking, bring a smaller saucepan of water to the boil and blanch the purple sprouting broccoli for no more than three minutes. Drain and set to one side. Toast the pine nuts in a dry non-stick frying pan. The secret is to keep shaking them so they don't stick to the bottom and burn.
  • Take a heavy saucepan and heat the oil. Once hot, add the shallots, garlic and chilli along with a little salt and pepper and sauté until soft. Add the pasta, lemon zest and juice and toasted pine nuts and fry for a further three minutes. Add the purple sprouting broccoli and serve.
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