• STEP 1

    Heat the grill to high. Put the broccoli on a baking tray and drizzle over 1 tsp of the oil. Season, and toss together. Grill for 8-10 mins, tossing around halfway through, until crispy and charred.

  • STEP 2

    Cook the pasta in salted water following pack instructions. Drain, reserving a cup of the cooking water.

  • STEP 3

    In a frying pan, heat the remaining 2 tsp oil over a medium heat, and fry the garlic, walnuts and chilli for 3-4 mins until golden.

  • STEP 4

    Tip in the pasta, broccoli, lemon zest and juice, reserving a little of the zest. Add a splash of the reserved cooking water and toss everything together to coat the pasta. Serve in warmed bowls with the remaining lemon zest scattered over.


Mix any leftover charred broccoli pasta with any Med-style storecupboard ingredients you have – pitted olives, capers, anchovies, and sundried tomatoes would work well. Toss with some rocket, olive oil and lemon juice.

Recipe from Good Food magazine, August 2020

Goes well with

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