Broccoli Pasta, Chopped Garden Salad

This easy broccoli pasta and salad dish from Jamie Oliver's 15 Minute Meals makes a perfect meal for a busy week night. Packed with authentic Italian flavours, it can be on the table in just 15 minutes.

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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.

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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