Article

DIG INTO SOME BROCCOLI WHOLEWHEAT FUSILLI

Ingredients:

  • 1 head of broccoli, cut into florets
  • 250g spinneysFOOD organic whole wheat fusilli
  • Zest and juice of 1 lemon
  • 2 cloves garlic, grated
  • 1 red chilli, deseeded and sliced
  • 30ml olive oil
  • 2-3 anchovies in oil, drained (optional)
  • 20g flat leaf parsley, finely chopped
  • 250ml breadcrumbs
  • Sea salt and freshly ground black pepper, to taste

 

Method: 

  1. Bring a large pot of salted water to the boil. Blanch the broccoli florets for 6-8 minutes until al dente. Remove with a slotted spoon and refresh in iced water, drain and set aside
  2. Add the fusilli to the same pot of boiling water and cook according to the package instructions until al dente
  3. In a separate frying pan, sauté the garlic and chilli in the olive oil for 2 minutes then add the anchovies, parsley and breadcrumbs. Sauté until lightly golden and season. Toss the broccoli through to coat. Serve immediately

 

Recipe from Spinneys

SHOW US YOUR 30

#DUBAI30X30

VIRTUAL CLASSES

CLASSES & SESSIONS

LOCATIONS

Association Partners
Official Partner
PRESENTING PARTNERS
Organised by