500 g linguine
600 g broccoli (cut into small florets)
80 g walnuts
1/4 cup olive oil
2 teaspoons finely grated lemon rind
60 ml lemon juice
1 tsp dried chili flakes
1/2 cup (50 g) finely grated Parmesan
Cook pasta until al dente, drain and return to pan.
Cook broccoli for 2 minutes, cool in ice water. Set aside.
Heat a non-stick frying pan and toast the walnuts for 2-3 minutes until golden. Remove and chop. Reduce heat to low, add oil and lemon rind and gently heat until fragrant.
Mix broccoli nuts, lemon juice and chili until warmed through. Season
Add to the pasta with the Parmesan and toss to combine.
24 March 2017 – Delicious!!