A quick and easy pasta with all the best things: anchovies, garlic, lemon and chilli. We’ve swapped half the pasta for chickpeas to up the protein and keep you feeling fuller longer.
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Serves
2
Broccoli
Shallot
Garlic Clove
Red Chilli
Fresh Parsley
Anchovy
Orecchiette
Drained Cooked Chickpeas
Lemon
Olive Oil
Serves
2
Broccoli
Shallot
Garlic Clove
Red Chilli
Fresh Parsley
Anchovy
Orecchiette
Drained Cooked Chickpeas
Lemon
Olive Oil
Unlock Mob Premium
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Break the broccoli into florets and roughly chop the stems. Steam or boil them for about 5 mins until soft then drain, reserving a splash of the cooking liquid.
Step 2.
Meanwhile, finely chop the shallot, garlic, red chilli and fresh parsley and set aside.
Step 3.
Heat a glug of olive oil in a large pan over a medium heat. Add the shallots and cook for 5 mins until softened then add the anchovies and break them down with the back of a spoon. Next add in the chilli and garlic and cook for a further minute.
Step 4.
Add the cooked broccoli to the pan with a little of its cooking liquid and break it down with a spoon until it becomes saucy.
Step 5.
Cook your pasta of choice following pack instructions then drain and reserve a cup of the cooking water.
Step 6.
Add the pasta, a splash of its cooking liquid and the chickpeas to the pan and give everything a good mix. Cook for a further minute until the pasta is coated in the sauce.
Step 7.
Sprinkle in the fresh parsley and squeeze over the lemon juice. Taste and add seasoning as needed. Enjoy!
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Notes (1)
J
Jenny P.
4 days ago
didn't have anchovies so used capers - delicious!
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