Charred Broccoli Pasta with Lemon and Walnuts
This bright, satisfying pasta combines smoky charred broccoli, crunchy walnuts, and fresh lemon for a simple dinner with plenty of flavor. It comes together quickly with a handful of pantry ingredients, making it ideal for a fast weeknight meal.
Servings2 Portions
Prep Time5 Mins
Cook Time15 Mins
Difficulty
Easy
Ingredients
2
- penne or fusilli150 g
- broccoli1 head
- garlic, crushed2 clove
- walnuts, roughly chopped1 tbsp
- olive oil3 tsp
- chili flakes1 pinch
- lemon0.5
Step-by-Step Instructions
01
Preheat the grill to high. Spread the broccoli florets and chopped stalk on a baking tray, drizzle with 1 tsp olive oil, season with salt and pepper, and toss to coat. Grill for 8 to 10 minutes, turning halfway through, until the edges are crisp and lightly charred.
02
Meanwhile, bring a large pan of salted water to the boil and cook the pasta according to the package directions until al dente. Reserve about 1 cup of the pasta cooking water, then drain.
03
Heat the remaining 2 tsp olive oil in a large frying pan over medium heat. Add the garlic, walnuts, and chili flakes, then cook for 3 to 4 minutes, stirring often, until the garlic is fragrant and the walnuts are lightly toasted.
04
Add the drained pasta, charred broccoli, lemon juice, and most of the lemon zest to the pan. Splash in a little reserved pasta water and toss well until the pasta is evenly coated and glossy. Divide between bowls and finish with the remaining lemon zest before serving.
Chef's Tips
If you do not have a grill, roast the broccoli in a very hot oven until browned at the edges. Add more pasta water a little at a time if the pasta looks dry. Leftovers keep well in the fridge for up to 2 days and can be reheated gently with a splash of water.
