As we slowly edge into Spring, what better way to keep yourself toasty than with an exquisite, hearty pasta dish? Rich in flavour and comfortingly filling, the ingredients are abundant in healthy vegetables united with salted anchovies and crunchy pine nuts. Why not take a few moments out of your day to indulge in this easily prepared and exceedingly nourishing delicacy? Follow the effortless directions bellow and finish by serving your cuisine with a side of lightly-toasted, buttered bread to give your linguine that wholesome touch.
You Will Need:
1 lb. linguine
1 tin anchovies, rinsed and chopped
1 large head broccoli, trimmed to florets
4 cloves chopped garlic
2 large handfuls raisins
1/4 cup pine nuts
1/4 cup olive oil, plus a little more at the very end to finish off the linguine
1 tbsp. butter
Fresh pepper to taste
Grated parmesan cheese
Over high heat, bring a large pot of salted water to a boil. Add the linguine and cook, stirring occasionally, for about 7-9 minutes. Drain and rinse with cold water to keep from sticking. Meanwhile, bring another large pot of salted water to a boil. Cook and stir the florets until they turn a bright, beautiful green. Drain and set aside.
In a small pan, heat the pine nuts over low heat, giving the pan a shake every so often. Cook for 8-10 minutes, or until they begin to toast brown.
Meanwhile, in a large pan, heat the olive oil over medium heat. Add the chopped garlic and anchovies, stirring well, watching it melt down. When the anchovies have dissolved into paste, drop in a tbsp. of butter and continue to mix. Add the raisins. If you like it on the sweeter side, go ahead and add more. In 3-5 minutes, once the raisins have plumped up, bring the linguine, broccoli, and pine nuts to the pan and coat all together with a little more olive oil.
Season with fresh pepper; a little grated parmesan cheese never hurts.
We hope you like it!