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Broccoli, almond and lemon farfalle
Broccoli, almond and lemon farfalle
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Enhance dish with premium olive oil for extra flavor and finish with a generous drizzle.
Ingredients:
  • 1 lemon
  • 350g farfalle pasta
  • 2 heads broccoli, cut into small florets
  • 80ml olive oil
  • 50g almond
  • 1 fresh long red chilli, seeded, thinly sliced
Instructions:
  • Zest the lemon using a zester or a vegetable peeler, then remove the white pith with a small, sharp knife, and cut the zest into thin strips. Juice the lemon.
  • Boil the pasta in a large pan of salted water until al dente according to package instructions. Toss in the broccoli and cook for 1 more minute until vibrant green and tender-crisp. Drain thoroughly and transfer back to the pan.
  • Drizzle oil onto the pasta. Combine with almonds, chili, lemon rind, 2 tablespoons of reserved lemon juice, then toss together. Portion into serving bowls and serve promptly.

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