• 600 g broccoli
  • 300 g fresh egg multi-grain tagliatelle
  • 1 tbsp olive oil, plus extra to drizzle
  • 2 large red chillies, deseeded and finely chopped
  • 3 cloves garlic, crushed
  • 1 tbsp fresh rosemary, leaves finely chopped
  • 50 g walnut pieces
  • Zest and juice of 1 lemon
  • 25 g Parmigiano Reggiano, finely grated


  1. 1

    Cut the broccoli into small florets, then trim the stalks and finely slice. Transfer to a large pan of boiling salted water and cook for 8 minutes, then add the tagliatelle and cook for a further 4 minutes. Drain and reserve the cooking liquid.

  2. 2

    Meanwhile, heat the olive oil in a large, deep pan and gently cook the chillies, garlic and rosemary for 2 minutes. Remove from the heat, add the walnuts, broccoli and pasta and mix well.

  3. 3

    Add the lemon juice, zest and some of the reserved pasta water and season with with freshly ground black pepper. Divide among 4 plates and serve with a sprinkling of parmesan and a drizzle of olive oil.

Nutritional Details

Each serving provides
  • Energy 1758kj 420kcal 21%
  • Fat 17.4g 25%
  • Saturates 3.2g 16%
  • Sugars 4.4g 5%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 678kj/162kcal

Each serving provides

42.2g carbohydrate 7.7g fibre 19.9g protein

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