Pasta With Pine Nuts, Broccoli, Sardines & Fennel
This recipe combines the earthy flavors of purple sprouting broccoli with the subtle sweetness of fennel and the brininess of sardines. Tossed with pasta, pine nuts, and raisins, this dish is a delightful mix of textures and tastes, finished off with a sprinkle of zesty lemon and a touch of heat from chili flakes. The result is a harmonious symphony of flavors that is both comforting and elegant.
— Constant Cookbook
Ingredients
- 4 tbsp extra-virgin olive oil , plus a splash
- 500g bucatini or long pasta, like spaghetti
- 500g purple sprouting broccoli , stalks halved if very large
- 2 red onions , sliced
- 4 garlic cloves , thinly sliced
- 1 small fennel bulb , very thinly sliced
- 50g salted sardines , or good-quality canned sardines in oil
- 25g pine nuts
- 25g raisins
- juice and zest ½ lemon
- chilli flakes
Instructions
- Bring a large pan of water to the boil, with a splash of oil, then add the pasta. Cook following pack instructions, adding the broccoli for the final 5 mins.
- Meanwhile, gently heat the oil in a large pan. Add the onions and sliced garlic, and cook slowly for 2 mins. Add the fennel and cook for a couple more mins, until softened. Flake the sardines into the pan and stir around for a few more mins to break them up.
- Tip the pasta and broccoli into the pan with the pine nuts, raisins and lemon juice. Toss together to let the pasta absorb the oil, season well and serve immediately, scattered with lemon zest and chilli flakes.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Calories: 462 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 67 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 0.1 milligram of sodium
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