Spring Broccoli Pasta

(Late) Spring on a plate - this is a delicious pasta recipe, filled with the joys of fresh and sprouting purple broccoli. Very easy and quick to prepare, with anchovies, garlic and fresh chilli; this recipe is brilliantly healthy and low in cholesterol. It was also an excellent way to use up the Broccoli which against all odds has been growing in the garden over the winter. How it survived all the snow and ice, I'll never know; but it was definitely worth it... these little florets were delicious.


  • 300g Linguine (or similar)
  • 250g ish Sprouting Broccoli
  • Half a Red Onion
  • 5 Cloves Garlic
  • 1/2 Red Chilli
  • 4 Anchovies
  • Handful Rocket (stem, or leaf)
  • Few Basil Leaves
  • Handful Parsley
  • 2 Slices Bread
  • Lemon

Whizz up a few slices of Bread and a clove of Garlic to make your Breadcrumbs.  Toast them in a pan for a few minutes (no oil) so they’re crunchy; then set aside

Wash the Broccoli (Purple Sprouting is good, but any kind will do) and chop it into bite (ish) size pieces

Chop the Parsley and Basil

Finely chop half a Red Onion, 4 cloves Garlic and half a Red Chilli; also some Rocket (stems if from the garden – otherwise, leaves will do well)

Boil some water for the Pasta and cook according to the instructions

The sauce can be ready in the same time… heat a pan with a little Olive Oil and add the chopped Onion, Chilli, Garlic and Rocket… Cook for a few minutes until the Garlic is starting to brown and then add the Broccoli.  Fry for a minute or two, and then add a large squeeze of Lemon juice

Reserve a jug of the cooking water from the Pasta before you drain it

Mix together the cooked and drained Pasta and the Broccoli Sauce… Add a few dashes of the Pasta water (you’ll be surprised how much it can take without going soup-ey) and a handful or so of Breadcrumbs and the chopped Herbs.  Stir well and serve with a Tomato Salad or some Roasted Peppers

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