IN SEASON
tender. By blanching the stems lightly, you can still keep that vibrant, beautiful green and purple colour that makes the dish come alive.
400g purple sprouting broccoli 400g penne pasta 100g pine nuts, toasted 2 tbsps olive oil for pan frying 2 shallots, peeled and fi nely chopped 2 garlic cloves, peeled and fi nely chopped Half a red chilli, de-seeded and fi nely chopped Sea salt and pepper 1 unwaxed lemon, the zest removed and the juice squeezed
1 Wash and trim the purple sprouting broccoli, discarding any tough parts to the stalks and cutting them into 2cm pieces. Set aside.
PENNE WITH PURPLE SPROUTING BROCCOLI, PINE NUTS, CHILLI AND LEMON
This recipe is very useful right from early spring through to mid-Autumn when purple sprouting broccoli is in season and
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 fi nely chopped shallot, garlic and red chilli, 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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