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Broccoli, lemon and almond orecchiette
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: gourmettraveller.com.au
400g | dried orecchiette |
400 g | broccoli, cut into small florets and stems thinly sliced |
60 ml | extra-virgin olive oil |
1 | red onion, thinly sliced |
4 | anchovies |
2 cloves | garlic, thinly sliced |
1 small | red chilli, thinly sliced, or dried chilli flakes |
1 | lemon, juice and finely grated rind only |
35 g | slivered almonds, toasted |
1 Cook orecchiette in boiling salted water for 5 minutes, add broccoli and cook until pasta is al dente and broccoli is falling apart. Drain and keep warm.
2 Meanwhile, heat olive oil and anchovies in a large frying pan over medium heat until anchovies dissolve, add onion, garlic, chilli and lemon rind and cook for 5 minutes or until soft. Add to pasta with lemon juice and almonds, toss, season to taste and serve with finely grated
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