Creamy One-Pot Lemon and Broccoli Fusilli
A speedy weeknight dinner, this pasta comes together in one pot and is surprisingly light and refreshing. Omit the anchovies if you’re vegetarian, and sub the chilli flakes for red pepper flakes if you’re serving this to children.
Method
Based on 4 servings, adjust as needed.
Step 1
Start by boiling the pasta in lots of salted water. As soon as it’s underway, chop the broccoli into small 1-2cm florets (keep the stalk to use in stir-frys or soup). Finely chop the anchovies (if using). When the pasta is about 4 minutes off being done, add in the broccoli florets. Cook for one minute, then add in the frozen peas and cook until the pasta is al-dente.
Step 2
Drain the pasta, reserving a mug of the starchy water to help emulsion the sauce later, then return to the pan. Working quickly, mix in the anchovies (if using), cream cheese, pesto, chilli and lemon zest to the hot pasta, loosening with a few tablespoons of the starchy water as you go. Stir in the lemon juice last, then serve immediately with lots of grated Italian-style hard cheese.
- Ingredients
- Based on 4 servings
-
1 head of Broccoli 1x Sainsbury's Broccoli Loose -
90g Pesto 1x Sainsbury's Green Pesto 190g -
400g Fusilli 1x Sainsbury's Fusilli Pasta 500g -
200g Cream Cheese 1x Stamford Street Co. Soft Cheese 200g -
50g Grana Padano, for grating 1x Stamford Street Co. Italian Hard Cheese 200g -
0.5 tin Anchovies 1x La Monegasque Anchovy Fillets In Olive Oil 100g -
200g Frozen Peas 1x Stamford Street Co. Peas 850g -
1 Lemon, zest and juice 1x Sainsbury's Lemons -
1 tsp Chilli Flakes 1x Sainsbury's Chipotle Chilli Flakes 45g