Penne with Broccoli, Pine Nuts, Chili and Lemon

Treat yourself and the family with this delicious Penne with Purple Sprouting Broccoli, Pine Nuts, Chili, and Lemon recipe, plus discover many other easy recipes at 24/7 Mom.

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Servings Prep Time Cook Time
4people 20minutes 10minutes
Servings Prep Time
4people 20minutes
Cook Time
Servings: people
Servings: people
  1. Wash and trim the purple sprouting broccoli, discarding any tough parts to the stalks and cutting them into 2 cm pieces. Set aside.
  2. Heat a large saucepan of water, and when the water is boiling, pour in the penne pasta. Boil the pasta for approximately 12 minutes, until it is soft but still has a bite to it. When ready, drain the pasta.
  3. While the pasta is cooking, heat a smaller saucepan of water on the stove, and when the water is boiling, blanch the purple sprouting broccoli for no more than 3 minutes. Drain and leave to cool on a preparation tray.
  4. 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.
  5. Take a heavy saucepan and heat the oil. Add the finely chopped shallot, garlic and red chili, 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.
  6. 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 minutes. Add the blanched purple sprouting broccoli, mix well, and then turn off the heat.
  7. Serve on a warm platter, with extra lemon juice and a drizzle of olive oil.
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