Broccoli, Pine Nut & Lemon Linguine
INGREDIENTS (Serves 2)
◆ 180g linguine
◆ 1tbsp olive oil
◆ 10g butter
◆ 150g tenderstem broccoli, cut into small florets
◆ Finely grated zest of 1 lemon
◆ 2tbsp lemon juice
◆ 100g frozen petit pois
◆ 50g Parmesan cheese (or vegetarian alternative), grated
◆ 2tbsp pine nuts, toasted
◆ Lemon wedges and basil leaves, to garnish
1 Bring a large saucepan of salted water to the boil. Add the linguine and cook according to pack instructions (10-12min).
2 Meanwhile, heat the olive oil and butter in a fr ying pan and gently fry the broccoli until tender, about 4min. Add the lemon zest, lemon juice and frozen peas and cook for a further 2-3min.
3 Drain the linguine and add it to the broccoli mixture. Season and stir gently, combining with the Parmesan and pine nuts. Serve, garnished with lemon wedges and basil leaves.