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|400 g||Pasta spirals|
|3 tbsp||Extra virgin olive oil|
|½ cup||Pine nuts|
|½ cup||Kalamata olives|
|4 fillets||Anchovy fillets|
|2 tbsp||Fresh parsley|
|¼ cup||Parmesan cheese|
- Cook pasta in boiling salted water for 8 to 10 minutes until al dente - just tender to the bite.
- Heat 1 tablespoon of oil, pine nuts, crumbs, 1 tbsp finely grated lemon rind, pitted and roughly chopped olives, roughly chopped anchovy, parsley and garlic in a frying pan, stirring until crumbs and pine nuts are lightly toasted.
- Heat a saucepan of water and cook the broccoli for 4 minutes until just tender. Drain well and then gently stir broccoli though drained pasta and drizzle with remaining olive oil.
- Serve broccoli pasta topped with crumbs and with grated parmesan cheese.