Purple Sprouting Broccoli & Lemon Linguine

Boil a kettle

Heat a dry pot over a medium heat

Once hot, add the pine nuts and cook for 2-3 min or until golden and toasted

Tip: watch the nuts like a hawk to make sure they don't burn!

Once done, transfer them to a plate and set aside, reserving the pot

Add the linguine to the reserved pot with a pinch of salt

Cover with plenty of boiled water and bring to the boil over a high heat

Cook the linguine for an initial 4-5 min

Meanwhile, re-boil a kettle

Cut the purple sprouting broccoli in half 

Dissolve the vegetable stock cube[s] in 150ml [300ml] boiled water

Once the linguine has had 4-5 min, add the chopped broccoli

Cook for a further 4-5 min until everything's tender

Once tender, drain and keep in the sieve

Reserve the pot for later

Meanwhile, peel and finely slice (don't chop!) the garlic 

Zest 1/2 [1] lemon and cut the lemon[s] in half

Return the reserved pot to a medium heat with 2 tbsp [4 tbsp] olive oil

Once hot, add the sliced garlic and cook for 2-3 min or until starting to soften 

Return the drained linguine and broccoli to the pot with the vegetable stock and lemon zest 

Squeeze in the juice of 1/2 [1] lemon and add the grated Italian hard cheese 

Give everything a good mix up – this is your Purple Sprouting Broccoli & Lemon Linguine 

Tip: add a drizzle more olive oil if your pasta is looking a little dry