Broccoli and Anchovy Penne with Toasted Pumpkin Seeds

Updated at: Thu, 28 Dec 2023 07:21:02 GMT

Step 1

Bring a kettle of water to the boil.

Step 2

Meanwhile finely slice the garlic clove and red chilli - remove the seeds if you don't like it hot. Cut the broccoli into finger-length pieces, slicing any of the bigger stalks in half lengthways.

Step 3

Pour the boiling water into a saucepan over a medium heat. Salt the water, drop in the penne. Cook for 1 minute less than packet instructions.

Step 4

While the pasta is cooking, toast the pumpkin seeds in a dry frying pan over a medium heat until they begin to pop. Tip the seeds into a bowl and put the pan back onto the heat.

Step 5

Add the anchovies to the pan, along with 1 tablespoon of their oil. Scrape in the sliced garlic and chilli. Cook, stirring, until the anchovies have 'melted' into the oil then chuck in the broccoli. Squeeze in half the lemon juice, along with 2 tablespoons of water. Cook for 4-5 minutes, until all the liquid has evaporated and the broccoli is tender and vivid green. Keep warm.

Step 6

Drain the penne into a colander, saving half a mugful of pasta water. Tip the pasta into the pan with the broccoli, stir and splash in a little pasta water, enough to make the penne shiny. Drizzle in a little olive oil and season with lemon juice and a good grind of black pepper, to taste.

Step 7

Pile the penne into a bowl, scatter over the pumpkin seeds and serve with some grated pecorino or parmesan, if you like.

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