Serves 2
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To serve:

  1. Place the pine nuts in a dry pan over a medium heat. Toast for 2-3 minutes until golden, shaking the pan often and watching carefully to make sure they don’t burn.
  2. Bring a large pan of salted water to a boil over a high heat and cook the pasta according to the package instructions.
  3. Add the butter to the pan with the pine nuts and melt over a medium-high heat. Add the broccoli and cook gently for 2-3 minutes.
  4. Add the garlic and cook for one minute longer. Stir in the lemon zest and juice and the chilli flakes, if using. Season well with salt and black pepper, then remove from the heat.
  5. Drain the pasta, reserving a little of its cooking liquid, then add to the pan with the broccoli mixture. Drizzle over the olive oil and stir well, adding a splash of cooking water if needed to loosen the sauce.
  6. Divide between serving bowls and scatter with grated Parmesan.

Nutrition Facts

Per Serving: 574kcals, 41.1g fat (13.5g saturated), 44g carbs (36.9g sugars), 11.8g protein, 3.9g fibre, 0.219g sodium