Bring out your favourite drop for this delicious dish that makes olive oil a star ingredient – then add a liberal drizzle to finish.
Ingredients
- 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
Method
- Step 1Use 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.
- Step 2Cook 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.
- Step 3Drizzle 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.
- High fibre
- Low sodium
- Low sugar
- Vegan
- Vegetarian
Nutrition
2529 kj
Energy
27g
Fat Total
4g
Saturated Fat
11g
Fibre
22g
Protein
40.14mg
Sodium
2g
Carbs (sugar)
65g
Carbs (total)
All nutrition values are per serve
Notes
Tip: Lemon rind freezes well, so when using lemons peel and freeze for later use.
- Author: (N/A)
- Image credit: Ian Wallace
- Publication: Notebook:
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