Name: Broccoli and anchovy fettuccine
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 tablespoon extra virgin olive oil; 12 anchovy fillets, drained; 3 garlic cloves, thinly sliced; 500 gram ripe tomatoes, chopped; 1/2 cup (125ml) reduced-fat thickened cream; 1/2 cup (125ml) chicken stock; 500 gram frozen broad beans; 500 gram fresh fettuccine; 350 gram broccoli, cut into small florets

Broccoli and anchovy fettuccine

Skip to Recipe

Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

1 tablespoon extra virgin olive oil

12 anchovy fillets, drained

3 garlic cloves, thinly sliced

500 gram ripe tomatoes, chopped

1/2 cup (125ml) reduced-fat thickened cream

1/2 cup (125ml) chicken stock

500 gram frozen broad beans

500 gram fresh fettuccine

350 gram broccoli, cut into small florets

Method

1.Heat oil in a large frying pan on medium. Add anchovies and garlic, and cook, stirring, for 2 minutes.

2.Increase heat to high. Add tomatoes and cook, stirring, for 3 minutes, until soft. Add cream and stock, bring to the boil and cook, stirring occasionally, for 5 minutes, until sauce has reduced by half.

3.Meanwhile, cook beans in a large saucepan of salted boiling water for 2 minutes. Add pasta, bring to the boil and cook for 1 minute. Add broccoli, bring to the boil and cook for 1 minute, until pasta is al dente and broccoli is just tender.

4.Drain and return to pan. Add sauce. Season to taste and combine. Serve immediately.

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