A go-to recipe right through from early spring to mid-Autumn when purple sprouting broccoli is in season and tender.
SERVES 2–4
- 400g purple sprouting broccoli
- 400g penne pasta
- 100g pine nuts, toasted
- 2 tbsp olive oil for pan frying
- 2 shallots, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- Half red chilli, deseeded and finely chopped
- Sea salt and pepper
- 1 unwaxed lemon, the zest removed and the juice squeezed
- Wash and trim the purple sprouting broccoli, discarding any tough parts to the stalks and cutting them into 2cm pieces. Set aside.
- Heat a large saucepan of water and when the water is boiling pour in the penne pasta. Boil the pasta for approx. 12 mins, until it is soft but still has a bite to it. When ready, drain the pasta.
- While the pasta is cooking, heat a smaller saucepan of water on the stove. When the water is boiling, blanch the purple sprouting broccoli for no more than 3 mins. Drain and leave to cool on a preparation tray.
- Toast the pine nuts in a dry, non-stick frying pan. Be very careful not to burn them. The secret is to keep shaking the pan so they do not stick to the bottom and burn.
- Take a heavy saucepan and heat the oil. Add the finely chopped shallot, garlic and red chilli, along with a pinch of sea salt and some freshly grated black pepper. Soften the vegetables quite gently, adding a small amount of water to help create steam in the pan.
- When the vegetables in the pan are soft, add the cooked pasta, the lemon zest, a little of the lemon juice and the toasted pine nuts. Mix well and fry for 3 mins. Add the blanched purple sprouting broccoli, mix well and then turn off the heat.
- Serve on a warm platter with extra lemon juice and a drizzle of olive oil.