Method

• 1

  Wash and trim the purple sprouting broccoli, discarding any tough parts of the stalks and cutting them into 2cm pieces. Set aside.

• 2

  Bring a large saucepan of salted water to the boil and pour in the penne pasta. Boil the pasta for approximately 12 minutes until it is soft but still has a bite to it and drain.

• 3

  While the pasta is cooking, bring a smaller saucepan of water to the boil and blanch the purple sprouting broccoli for no more than three minutes. Drain and set to one side.

• 4

  Toast the pine nuts in a dry nonstick frying pan. The secret is to keep shaking them so they don't stick to the bottom and burn.

• 5

  Take a heavy saucepan and heat the oil. Once hot, add the shallots, garlic and chilli along with a little salt and pepper and sauté until soft.

• 6

  Add the pasta, lemon zest and juice and toasted pine nuts and fry for a further three minutes. Add the purple sprouting broccoli and serve.