Smashed broccoli & anchovy pasta
Serves 2
Easy
Prep:
Cook:
Throw together broccoli, anchovies, pistachios, parmesan and garlic to make this midweek pasta dish for two
Skip to ingredients
- 1 small broccoli
- 1 small onion or large shallot
- 2 garlic cloves
- 2 tbsp olive oilplus extra for drizzling
- pinch of chilli flakes(optional)
- 2-4 brown anchovies
- 125ml white wine
- 175g short pasta(like rigatoni or penne)
- 25g pistachiosor pine nuts
- 25g parmesan
- ½ lemon
Nutrition: Per serving
- kcal657
- fat24g
- saturates5g
- carbs66g
- sugars9g
- fibre13g
- protein27g
- salt0.77g
Method
step 1
Cut the broccoli into small florets, and the stalk into small cubes. Finely dice the onion and crush the garlic.
step 2
Heat the oil in a deep frying pan or wide casserole with a lid. Fry the onion for 6 mins until soft, stir in the broccoli pieces, and cook for 2 mins, stirring to coat in the oil. Add 200ml water. Cover with a lid and cook for 15-20 mins until tender, topping up with more water during cooking if it dries out. You want the broccoli to be very soft.
step 3
Mash the broccoli using a potato masher to break down the larger bits. Add another drizzle of olive oil, stir in the garlic, season well, and add the chilli flakes, if using. Finely chop the anchovies and add to the broccoli. Add the white wine and simmer, uncovered, while you start cooking the pasta.
step 4
Bring a large pan of salted water to the boil. Add the pasta and cook for a couple of minutes less than pack instructions until al dente. Meanwhile roughly chop the pistachios and pine nuts. Using a slotted spoon, lift the pasta into the broccoli pan along with some of the pasta water. Grate in the parmesan and lemon zest, and add a squeeze of lemon juice. Mix well, adding a splash more pasta water to bring it all together if needed. Scatter with the chopped nuts to serve.
