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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.

From the book


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.

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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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From the book: Jamie’s 15-Minute Meals

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