Salsa Verde Sprouting Broccoli Pasta

Veg mains

Salsa Verde Sprouting Broccoli Pasta





This Salsa Verde (esque) Sprouting Broccoli Pasta started off as sprouting broccoli, garlic & chilli & herbs & then I couldn’t help myself adding anchovies & capers too so it became like a ‘salsa verde spaghetti’. This is an old pack of edamame fettucine that I got sent and kept meaning to use. I had leftovers so ate this cold the next day too. It’s super tasty and easy and only took 15 minutes tops. If you prefer to keep things veggie, swap the anchovies for olives or extra capers. Out of season, I love this with regular broccoli or kale / chard or spinach.


1. Prep the broccoli by chopping the stems into 3 (so they cook faster) and then chop your garlic and chilli.
2. In a wide deep sided frying pan, toast the pine nuts for a minute until golden, keep an eye, then set the pine nuts aside and put the pan back on the heat
3. Cook the pasta according to packet instructions in a big pan of salted boiling water
4. Meanwhile, back to the first pan, add the anchovies and a little of the anchovy oil and break them with a wooden spoon then add garlic and chilli to sizzle for a minute. If you’re not doing anchovies, add some butter to fry the garlic and chilli.
5. Next add the chopped broccoli stems and florets, stir to coat then let fry on a gentle heat making sure the garlic doesn’t catch then add a spoonful of pasta water to help the broccoli cook.  If you’re using olives or capers add them now.
6. Drain the pasta once it’s cooked then add to the broccoli pan, toss everything together with sea salt and pepper and a squeeze of lemon. Serve up with a drizzle of olive oil, sprinkling of cheese and the toasted pine nuts.


400g pasta, I love buckwheat and this time used edamame fettucini
500g sprouting broccoli
4 cloves garlic, finely chopped
1 large handful of capers (alternatively olives or anchovies or have a mix of all 3)
1 red chilli, finely chopped or pinch of chilli flakes
1 large handful fresh parsley or basil or a mix, finely chopped, stems too
1 handful of pinenuts / pumpkin seeds / any nuts or seeds
Sea salt & pepper
Squeeze of lemon juice
To serve
Extra virgin olive oil
Grated Parmesan or pecorino

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