2 tbsp of olive oil
30g of walnuts, chopped
1 tbsp of chilli flakes (optional)
200g of tenderstem broccoli
1 small white onion, finely chopped
2 garlic cloves, crushed
200g of mezzi rigatoni, tortiglioni or penne
1 x 400g can of cannellini beans, drained & rinsed
A few sprigs of rosemary, leaves removed & chopped
Zest & juice of 1 lemon
Salt & pepper, to taste
A small handful of chopped parsley
Step 1Heat a large frying pan and add the chopped walnuts and chilli flakes (if using). Cook for 5 minutes until the walnuts start to go golden. Transfer to a bowl and set aside.
Step 2At the same time, cook the pasta according to the pack instructions, adding the tenderstem broccoli for the last 2-3 minutes.
Step 3Add the oil to the frying pan and fry the onion for 5-7 minutes until it starts to caramelise. Add the crushed garlic and cook for another minute.
Step 4Add the cannellini beans and the chopped rosemary to the frying pan and cook for few minutes.
Step 5Remove 1 cup of the cooking water from the pasta pan and add it to the bean mixture. Add the lemon zest and juice, then with a potato masher, break down the beans until you have a creamy sauce. Season with salt and pepper, and cook for a few minutes until the sauce thickens up. If the sauce is too thick, add a little more of the pasta water.
Step 6Remove the tenderstem broccoli from the pasta pan with a slotted spoon and set aside, keeping it warm. Drain the pasta and add to the pan containing the sauce. Mix well.
Step 7Divide the pasta and sauce between 2 plates, arrange the tenderstem broccoli and walnuts on top and finish with a sprinkle of parsley.