Lemon Broccoli PastaOctober 7, 2014
A zesty recipe which combines crunchy nuts with juicy tomatoes and tender broccoli – our favourite everyday superfood.
Ingredients for two people
|1 head||broccoli, cut into florets|
|2 tbs||olive oil|
|2||garlic cloves, peeled & crushed|
|1||lemon, juiced & zested|
|20 g||pine nuts|
|30 g||parmesan, grated|
Preheat the oven to 200ºC.
For the pasta
In a large pot bring some salted water to the boil. Add the spaghetti to the boiling water and cook for approximately 10 minutes or until al dente, stirring regularly to ensure the pasta does not stick.
For the broccoli
Toss the broccoli in the oil, garlic, lemon zest, and half of the lemon juice. Spread the broccoli out on the baking tray along with the tomatoes and roast for 10 minutes.
For the sauce
Add the pine nuts to a dry frying pan and toast for 2 minutes or until the pine nuts are golden brown. Remove from the pan. Add the butter and milk to the pan and cook, stirring, until the butter has melted. Add the parmesan to the pan and continue to stir until the parmesan melts. Give a good grind of salt and pepper.
Toss the broccoli, pasta, pine nuts, and tomatoes together with plenty of olive oil.
Divide this delicious pasta between plates. Dig in!
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