L i n g u i n e w i t h Po t a t o e s a n d B ro c c o l i

Serves 2
Preparation time: 10 minutes
Cooking time: 12 minutes

Method
1. Heat 1 tablespoon of the olive oil in a small frying pan, add the pinenuts and
cook over a medium heat until golden. Set aside.
2. Pour the rest of the olive oil into a bowl, add the lemon zest and juice, season
with salt and pepper and whisk together.
3. Cut the potatoes into 1.5cm cubes. Plunge into a large pan of boiling salted
water. Boil for 5 minutes. Meanwhile cut the broccoli into small florets and
shred the basil leaves to give about 3 tablespoons.
4. Add the pasta and stir until it is all submerged in the water and continue to
boil for 4 minutes.Add the florets to the pan, continue to cook for 3-4 minutes
by which time the potatoes and broccoli will be tender and the pasta ‘al dente’.
5. Drain the pasta and vegetables, return to the pan, add the pinenuts, olive oil
dressing and basil and toss together, don’t worry if the potatoes break up a little.
6. Serve on warmed plates with Parmesan cheese to scatter over as desired.

All recipes and images are © Filippo Berio UK

I n g re d i e n t s
75ml /5 tbsp Filippo Berio Extra Virgin Olive Oil
2 tbsp pinenuts
grated zest and juice 1⁄2 large lemon
2 medium Rooster potatoes (approx 250g/9oz), peeled
(Vivaldi, Charlotte or Nicola would work well)
200g/7oz dried linguine
225g/8oz broccoli
large handful basil leaves
grated Parmesan, to serve Click here for more recipes
www.fberio.co.uk/recipes