Broccoli Pasta, Chopped Garden Salad

Broccoli Pasta, Chopped Garden Salad

Download the 15 Minute Meals ebook here

Ultimately, 15-Minute Meals is a frame of mind, and I think if you give it a proper go you’ll really get into it. It’s fun, dynamic, no-nonsense cooking. Yes, the first couple of times you cook a recipe it might take a little longer, but that’s OK, it’s not a race.

For how many? Serves 4


  • For the pasta:
  • 320g dried orecchiette
  • 1 bunch of fresh basil
  • 1 x 50g tin of anchovy fillets in olive oil
  • 1 lemon
  • 2 cloves of garlic
  • 1 dried red chilli
  • 30g Parmesan cheese, plus extra to serve
  • 1 large head of broccoli
  • 50g pine nuts
  • For the salad:
  • 2 carrots
  • 1 ripe avocado
  • 3 ripe mixed-colour tomatoes
  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 70g rocket


Ingredients out Kettle boiled Large lidded casserole pan, high heat • Liquidizer Small frying pan, low heat

Start Cooking

Put the pasta into the casserole pan, cover with boiling salted water and cook according to packet instructions • Put the basil, anchovies and 1 tablespoon of their oil, the zest and juice of 1 lemon and a splash of boiling water into the liquidizer • Squash in the unpeeled garlic through a garlic crusher, crumble in the dried chilli, finely grate in the Parmesan and whiz until smooth, then pour into a large bowl • Cut the florets off the broccoli, add to the pasta pan and put the lid on.

Using a box grater, coarsely grate the broccoli stalk and carrots on to a board • Squeeze and squidge over the avocado, discarding the skin and stone • Roughly chop the tomatoes • Season the salad with salt and pepper, then drizzle with the extra virgin olive oil and balsamic • Add the rocket and toss together.

Toast the pine nuts in the frying pan, turning the heat up, and removing when lightly golden • Drain the pasta and broccoli in a colander, reserving a cupful of the starchy cooking water, then tip into the bowl of sauce • Toss together, loosening with a little cooking water, if needed • Pour on to a platter, finely grate over some extra Parmesan, scatter over the toasted pine nuts and serve.

644 calories per serving.

Taken from Jamie’s 15-Minute Meals eBook, published by Michael Joseph. Recipe © Jamie Oliver 2012. Photos © Jamie Oliver Enterprises Limited 2012, by David Loftus.

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