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Broccoli and Anchovy Farfalle by Georgia Levy
Ingredients
  • purple sprouting broccoli 350g, or tenderstem or regular broccoli, cut into small florets, and stems roughly sliced
  • dried farfalle, orecchiette or casarecce 350g
  • olive oil 4 tbsp
  • garlic 2 cloves, finely sliced
  • pine kernels 3 tbsp
  • anchovy fillets 8, chopped
  • chilli flakes a pinch
  • fennel seeds 1 heaped tsp
  • butter a good knob
  • parsley leaves 2 handfuls, chopped
  • salt and pepper
Steps
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