Main Meals
White anchovy, broccoli and pine nut pasta
4
Easy
15 minutes
10 minutes
Wine/Spirit Pairing
Oak Valley Pinot Noir 2009
Ingredients
Method
- 2 T olive oil
- 3 cloves garlic, crushed
- 300 g Tenderstem broccoli
- 1/4 cup white anchovies
- 50 g pine nuts, toasted
- Lemon juice, a squeeze
- 1/2 cup flat-leaf parsley, chopped
- 500 g your choice of pasta, cooked al dente
- Parmesan grated, for serving
- Sea salt and freshly ground black pepper
Method
Ingredients
Heat the oil in a large frying pan. Add the garlic and broccoli and stir-fry for 2 minutes.
Add the white anchovies and toss to coat.
Add the pine nuts, lemon juice and parsley and mix to combine.
Add the pasta and toss to coat, then season and serve with the grated Parmesan.
Cook’s note: Use regular anchovies if you prefer, but use half the recommended amount as they are saltier and stronger.
The “Tenderstem broccoli” now sold by Woolworths comprises long sticks, some 1cm thick. These do not yield to the 2 minute stir fry. You risk bittering the garlic if you cook for longer . So first drop the thick stems into a large pot of boiling water for 2 minutes, drain, refresh in cold water, dry and then stir fry. The quantity of “1/4 cup” of anchovies is not a useful measure. 4 per person was OK. Toasted walnuts are a good substitute for pine nuts, nice as they are when to hand.