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Romanesco Linguine

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Ingredients

1 packs pack Fun Size romanesco Fun Size romanesco
(roughly chopped )
200 g g linguine linguine
30 g g pine nuts pine nut
1 garlic garlic
(crushed, peeled and finely sliced)
2 tbsp tbsp crème fraîche crème fraîche
0.5 lemons lemon
(zest and juice)
extra virgin olive oil extra virgin olive oil
salt salt
black pepper black pepper

Linguine with romanesco

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20 min
(20)

Method

This romanesco linguine is similar to the simple but delicious Italian recipe,pasta e broccoli, insteadswapping the traditional chilli and Parmesan for pine nuts and lemon zest.

  1. Bring a large pan of salted water to the boil and add the romanesco. Simmer for 6 - 8 minutes, until just tender.
  2. Meanwhile, place a large frying pan over a medium heat and toast the pine nutes for 1 minute. Tip onto a plate and set aside until required.
  3. Return the frying pan to the hob and reduce the heat. Add a generous dash of oil and gently fry the garlic.
  4. Using a slotted spoon, carefully remove the romanesco from the water and add to the pan with the garlic. Bring the water back up to the boil, topping up a little if required, and add the linguine. Cook according to packet instructions until just tender.
  5. Toss the romanesco in the oil and gently fry until coloured.
  6. Drain the linguine and toss through with the romanesco, loosening with a little pasta water. Stir through the crème fraîche, lemon zest and juice to taste, then scatter over the pine nuts and season generously before serving,

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