- 300g/10oz dried penne pasta
- 500g/1lb 2oz broccoli, cut into florets
- 110g/4oz butter
- 75g/3oz flaked almonds
- 50g/2oz white breadcrumbs
- 1 lemon, juice only
- parmesan (or a vegetarian alternative), to serve
- Bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions.
- Meanwhile, bring a separate pan of salted water to the boil. Add the broccoli and boil for 2-3 minutes, until just tender. Drain the broccoli into a colander.
- Heat a frying pan over a medium heat. Add the butter and fry until it melts and begins to turn golden-brown.
- Add the almonds and breadcrumbs and heat until the breadcrumbs are golden-brown.
- Add the broccoli and stir well to coat in the almonds and breadcrumbs.
- Add the lemon juice and season, to taste, with salt and freshly ground black pepper.
- Add the cooked penne pasta and mix together well.
- To serve, spoon equal portions of the pasta and broccoli into bowls and garnish with freshly grated parmesan.