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.
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 the pasta:|
|1||bunch of fresh basil|
|1 x 50g||tin of anchovy fillets in olive oil|
|2||cloves of garlic|
|1||dried red chilli|
|30g||Parmesan cheese, plus extra to serve|
|1||large head of broccoli|
|For the salad:|
|3||ripe mixed-colour tomatoes|
|2 tbsp||extra virgin olive oil|
|2 tbsp||balsamic vinegar|
Ingredients out • Kettle boiled • Large lidded casserole pan, high heat • Liquidizer • Small frying pan, low heat
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.