Broccoli, chilli & anchovy pasta

Wholewheat penne gives a hearty edge to this speedy, seasonal dish (plus a healthy dose of fibre), while hazelnuts add crunch. The recipe is easily doubled if you're cooking for two.

Ingreadient

• 15g blanched hazelnuts
• ½ tsp extra virgin olive oil, plus 1 tbsp
• 75g wholewheat penne
• ½ x 230g pack purple sprouting brocolli spears, cut into short lengths
• 3 anchovy fillets, chopped
• 1 clove/s garlic, finely sliced
• 1 pinch chilli flakes
• ½ unwaxed lemon, zest and juice

Step by step

1. Bring a saucepan of salted water to the boil. Put the hazelnuts in a small food processor and pulse to a coarse crumb (or finely chop). Heat ½ tsp oil in a frying pan. Add the hazelnuts and cook over a low heat for 1-2 minutes, stirring regularly, until toasted and pale golden. Transfer to a bowl and wipe out the pan.
2. Cook the pasta in the salted, boiling water according to pack instructions, adding the purple sprouting broccoli for the final 2-3 minutes. Reserve a mug of the pasta water, then drain. While the broccoli is cooking, heat ½ tbsp oil in the same frying pan and fry the anchovies, garlic and chilli flakes over a low heat for 2 minutes, stirring. Stir through the drained pasta and broccoli with the remaining ½ tbsp oil and the lemon zest and juice. Season with black pepper and add a little of the pasta cooking water to coat. Scatter over the toasted hazelnut crumbs to serve.