White anchovy, broccoli and pine nut pasta

White anchovy, broccoli and pine nut pasta

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  • 4
  • Easy
  • Fat conscious
  • 15 minutes
  • 10 minutes
  • Oak Valley Pinot Noir 2009


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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    Martin Nicol
    January 5, 2023

    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.