Linguine with broccoli, pine nuts and lemon
A recipe from the Good Food collection.
Ingredients
500g linguine
600g broccoli, cut into small florets
80g (1/2 cup) pine nuts
125ml extra virgin olive oil
2 teaspoons finely grated lemon zest
3 tablespoons lemon juice
Method
1. Cook the pasta in a large saucepan of boiling salted water until al dente. Drain well and return to the pan to keep warm.
2. Meanwhile, bring a saucepan of water to the boil and cook the broccoli for 2 minutes, or until just tender. Drain and set aside.
3. Heat a large non-stick frying pan and toast the pine nuts for 2–3 minutes, or until just golden, shaking the pan to prevent them burning. Remove from the pan and chop.
4. Reduce the heat to low, add the oil and lemon zest to the frying pan and gently heat until fragrant. Add the broccoli, chopped nuts, lemon juice and chilli and stir until warmed through. Season. Add to the pasta with the parmesan cheese.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign upFrom our partners
Similar Recipes
This rich, comforting and easy rigatoni makes the perfect midweek meal
- 30 mins - 1 hr
- Julia Busuttil Nishimura
Original URL: https://www.smh.com.au/goodfood/recipes/linguine-with-broccoli-pine-nuts-and-lemon-20160705-gpym7g.html