Garlic-Anchovy Pasta with Tenderstem® broccoli
Method
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Put a large pot of water on to boil.
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Meanwhile, heat oil in a large pan over medium heat.
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Add anchovies, garlic, and chilli flakes and cook, pressing the anchovies with the back of a wooden spoon to break them up, until fragrant, about 2 minutes.
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Add pasta to the boiling water and cook until just tender, 3 to 5 minutes. Reserve 1 cup of the cooking water.
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Drain and transfer the pasta to the pan of anchovies and toss to combine, adding enough of the reserved water to achieve desired consistency.
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Bring a pot of salted water to a boil, remove from heat and add Tenderstem®, submerging for 1-2 minutes until tender and bright green.
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Remove the Tenderstem® from the pot and set aside.
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Heat oil and butter in a pan, add the Tenderstem® and sauté until tender.
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Heat butter in a separate pan and toast breadcrumbs until golden, season with salt and pepper and toss to combine.
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Place pasta on a plate or platter, top with Tenderstem® broccoli
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Garnish with lemon zest,and a generous sprinkle of toasted breadcrumbs.
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
