Broccoli, Anchovy & Chickpea Pasta

Directions

1. 1

   Bring a large pan of salted water to the boil. Drop in the broccoli and cook for 4-5 minutes until soft. Remove the broccoli using a slotted spoon and set aside in a bowl with some of its cooking water. Add the pasta to the same pan and cook until al dente.

2. 2

   Pour the oil from the anchovy tin into a pan over a medium heat with an extra tablespoon of oil and add the anchovies. Cook for 2-3 mins until sizzling and starting to melt, then add the garlic and chilli flakes and cook for a further 2 minutes, mixing everything together.

3. 3

   In a separate small pan, heat one tablespoon of oil over a medium heat and add the breadcrumbs. Toast for 2-3 minutes and set aside once golden.

4. 4

   Pour the broccoli into the pan with the anchovies along with a good splash of its cooking water and cook down over a low heat, mashing some of the broccoli and stalks with the back of a fork or potato masher to break it down into a sauce. You can keep some of the florets whole for texture.

5. 5

   Tip in the chickpeas with a splash of their liquid and mix well.

6. 6

   When the pasta is cooked, lift this into the pan along with a splash more of it’s cooking water, grate in the parmesan and the zest of 1 lemon. Season well with cracked black pepper and salt to taste. Mix everything well to let the sauce emulsify and cling onto the pasta and chickpeas.

7. 7

   Mix the parsley in with the breadcrumbs.

8. 8

   Serve the pasta into bowls, top with the breadcrumbs, more parmesan if you like and a little drizzle of olive oil.