Pasta with broccoli

Ingredients for 2 servings:

• 20 g pine nuts
• 1 garlic clove(s)
• 400 g broccoli
• 4 sprigs parsley, flat
• 180 g shell pasta
• Salt
• 4 tbsp olive oil
• 25 g sultanas
• 1 tsp organic lemon peel, finely grated
• 1 dashes lemon juice
• Chili flakes, dried
• Parmesan, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Roast the pine nuts in a pan without fat until golden brown and remove. Finely slice the garlic. Clean the broccoli and cut into 1 cm thick slices, starting at the stem. Peel the stem and chop finely. Pull the parsley leaves from the stems and chop them. Cook the pasta in plenty of boiling salted water according to the package instructions until al dente. Add the broccoli 3 minutes before the end of the cooking time. Heat 3 tablespoons of oil in a large pan. Sauté the garlic and sultanas over medium heat for 2 minutes. Skim off approx. 100 ml of the pasta cooking water, add it to the garlic mixture and bring to the boil. Drain the pasta and broccoli. Toss the garlic and oil mixture in the pan. Season with lemon zest and juice, salt and chili flakes. Drizzle with 1 tablespoon of oil and serve sprinkled with pine nuts, parsley and Parmesan.