Stephanie Alexander’s vibrant Broccolini® pasta recipe is dairy free and perfect for weeknights.
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Cook the Broccolini® in a large saucepan of boiling water for 4 mins or until bright green and tender-crisp. Use a slotted spoon to transfer the Broccolini® to a bowl of iced water.
Add pasta to the pan of boiling water and cook following packet directions or until al dente. Drain well, reserving ¼ cup (60ml) of the cooking liquid.
Meanwhile, heat 2 tbs oil in a large frying pan over medium-high heat. Add the breadcrumbs and cook, stirring, for 4-5 mins or until golden brown and crisp. Transfer to a plate. Heat remaining oil in the pan. Add anchovy and garlic. Cook, stirring, for 1 min or until aromatic.
Add the pasta, Broccolini®, olive and reserved cooking liquid to the pan. Season and toss to combine.
Divide pasta mixture among serving bowls. Sprinkle with breadcrumbs and season with pepper to serve.
COOK. STORE. SAVE
Use it up
The breadcrumbs in this recipe are made using sourdough, but you can use up whatever bread you have on hand – think ciabatta, focaccia or sliced sandwich loaves.