- 1 (400g) head broccoli
- 350g white cabbage
- 200g sliced sopressa salami (see top tip)
- 1 long red chilli
- 4 anchovy fillets (optional)
- 2 cloves garlic
- 350g penne rigate
- 2 tablespoons extra virgin olive oil, plus extra, to serve
- 1 bunch parsley
- 40g grated parmesan
- 80g toasted pine nuts
- 1 lemon
- Step 1Bring a saucepan of salted water to the boil over high heat. Meanwhile, cut broccoli into florets and finely shred cabbage. Cut salami into 1cm-wide strips. Cut chilli in half lengthwise, remove seeds, then thinly slice widthwise. Finely chop anchovies, if using, then peel and finely chop garlic with 1 teaspoon salt.
- Step 2Cook pasta in boiling salted water for 8 minutes or until al dente. Meanwhile, heat oil in a large frying pan over medium–high heat. Add salami, chilli, anchovies and garlic. Cook, stirring, for 3 minutes or until fat from salami is rendered. Add cabbage and toss for 2 minutes or until slightly wilted. Remove pan from heat.
- Step 3Using a Chinese wire spoon or small sieve, scoop up pasta and add to frying pan. Add broccoli to pasta cooking water and cook for 2 minutes or until just tender. Meanwhile, roughly chop parsley leaves and stems.
- Step 4Using a Chinese wire spoon or small sieve, scoop up broccoli and add to frying pan with parsley, parmesan and pine nuts. Place pan over medium heat and toss for 2 minutes or until well combined and warmed through.
- Step 5Squeeze over lemon juice and drizzle with a little extra oil to serve.
- High fibre
- Low carb
- Low sugar
Top tip: Sopressa is an Italian aged salami, from supermarkets.
For a vegetarian alternative, omit the salami and anchovies and add the flavoursome broccoli stems; just peel them first.
- Author: Sophia Young
- Image credit: Mark Roper
- Publication: MasterChef