Summary

Ingredients

• 20 g pine nuts
• 1 clove garlic
• 400 g broccoli
• 4 stems parsley, smooth
• 180 g mussel noodles
• salt
• 4 tablespoon olive oil
• 25 g sultanas
• 1 teaspoon organic lemon peel, finely grated
• 1 squirt lemon juice
• Chilli flakes, dried
• Parmesan, freshly grated

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Instructions

1. Roast the pine nuts in a pan until golden brown and remove. Cut the garlic into thin slices. Clean the broccoli and cut into 1 cm thick slices from the front towards the core. Peel the stalk and cut into small pieces. Pluck the parsley leaves from the stems and chop them.
2. Cook the noodles in plenty of boiling salted water according to the instructions on the packet until they are al dente. Add the broccoli 3 minutes before the end of the cooking time.
3. Heat 3 tablespoons of oil in a large pan. Steam the garlic and sultanas in it over a medium heat for 2 minutes. Skim off 100 ml of pasta boiling water, add to the garlic mixture and bring to the boil.
4. Drain the pasta and broccoli. Mix with the garlic and oil mixture in the pan. Season to taste with lemon zest and juice, salt and chilli flakes. Drizzle with 1 tablespoon of oil and serve sprinkled with pine nuts, parsley and parmesan.