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How to make broccoli and anchovy pasta with lemon breadcrumbs

Broccoli and anchovy pasta with lemon breadcrumbs

NUTRITION: PER SERVING
CALORIES:  522KCALS
FAT:  14.1G (2G SATURATED)
PROTEIN:  17.3G
CARBOHYDRATES:  78.4G (4.1G SUGARS)
FIBRE:  6.1G
SALT:  1.6G

Ingredients
400g linguine or spaghetti
200g tenderstem broccoli
4 tbsp extra-virgin olive oil
8 tbsp dried breadcrumbs
1 lemon
12 anchovy fillets
2 garlic cloves
Handful fresh parsley leaves

Method
Bring a large pan of salted water to the boil, add the pasta and cook for 8-9 minutes. Roughly chop the tenderstem broccoli and add it to the pan for the final 3 minutes.
Meanwhile, heat 1 tbsp of the oil in a large frying pan, add the breadcrumbs, salt and pepper, and fry over a medium heat for 3-4 minutes, stirring often, until golden. Zest the lemon, then stir through the crumbs and tip onto a plate.
Wipe the pan, then add another 1 tbsp oil. Chop the anchovies and crush the garlic, then add to the pan. Fry over a medium heat for 2 minutes. Chop the parsley.
Once the pasta and broccoli are cooked but still have some bite, drain, keeping a ladleful of the cooking water. Stir the pasta, broccoli and reserved water into the mixture in the frying pan, then heat gently for 2 minutes. Squeeze in the lemon juice, then toss through the breadcrumbs, remaining oil and parsley. Taste and season, then serve.

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