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Broccoli, almond and lemon farfalle

  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings


  • 1 lemon
  • 350g farfalle pasta
  • 2 heads broccoli, cut into small florets
  • 1/3 cup (80ml) extra virgin olive oil
  • 1/3 cup (50g) toasted slivered almonds
  • 1 fresh long red chilli, seeded, thinly sliced


  • 1
    Use a zester to remove rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a small, sharp knife to remove white pith from rind. Cut rind into very thin strips.) Juice the lemon.
  • 2
    Cook the pasta in a large pan of boiling salted water following packet directions until al dente. Add the broccoli and cook for a further 1 minute or until bright green and tender crisp. Drain well and return to the pan.
  • 3
    Drizzle the oil over the pasta. Add the almonds, chilli and lemon rind and 2 tablespoons of the reserved lemon juice and toss to combine. Divide evenly among serving bowls. Serve immediately.

Source: taste.com.au


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