- 350g (12oz) motori or fusilli pasta
- 250g (9oz) tenderstem broccoli, cut into bite-sized pieces
- 5tbsp olive oil
- zest and juice 1 lemon
- 50g (2oz) breadcrumbs
- 6 salted anchovy fillets, mashed
- handful grated Parmesan
Cook the pasta according to the pack instructions. While it’s cooking, blanch the broccoli for a minute, then drain and set aside. Heat 3tbsp of the oil in a frying pan, then add the lemon zest and breadcrumbs, and cook, tossing until the crumbs are golden and fragrant. Season.
Using the same pan, add the rest of the oil, the mashed anchovies and the broccoli, and cook until the anchovies have nearly dissolved. Squeeze in the lemon juice, add most of the Parmesan, and when the pasta is cooked, drain and add to the frying pan too, mixing it with the broccoli. Divide between shallow bowls, scatter over the breadcrumbs and remaining Parmesan, and serve with an extra glug of olive oil and a good grinding of pepper.
If anchovies aren't your thing, why not try making this pasta with a handful of toasted pine nuts and sultanas instead?