Instructions

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.