250g pack Hale & Hearty Buckwheat, Corn & Rice Macaroni pasta
150g broccoli cut into small florets
30ml (2tbsp) olive oil
50g Hale & Hearty Gluten Free Breadcrumbs
2 cloves garlic, crushed
30ml (2tbsp) freshly chopped fresh flat-leaf parsley
25g pine nuts
Grated rind and juice of 1 lemon
1 x 50g tin anchovy fillets in olive oil
2.5ml- 5ml (½-1tsp) dried chilli flakes
Cook the pasta in a pan of boiling unsalted water according to pack instructions. Add the broccoli 5minutes before the end of the cooking time. Drain, return to the pan and coverto keep warm.
Meanwhile, make the pangrattato. Heat 15ml (1tbsp) of the olive oil in a frying pan then add thebreadcrumbs, pine nuts, half the garlic and parsley and the lemon rind. Cookfor 2-3 minutes on a medium heat until crisp and golden. Season with freshlyground black pepper.
Drain the anchovies and reserve 15ml (1tbsp) of the anchovy oil. Place the remaining olive oil andanchovy oil in a frying pan. Add the remaining garlic, cook for 1 minute, thenadd the anchovy fillets. Cook for 2-3 minutes until the anchovies begin tosoften and cook down. Add the chilli and remaining parsley then stir in thelemon juice. Tip over the drained pasta and broccoli, and mix well.
Divide the pasta mixture between 2 bowls, sprinkle with the crispy pangrattato and serve immediately with a rocket salad.
Cook’s tip: there is no need to addextra salt to this recipes as the anchovies are naturally salty.
