Baked Tenderstem broccoli penne
- 400g Grower’s Selection Tenderstem Broccoli Tips
- 3tbsp rapeseed oil
- 300g penne
- Zest and juice 1 lemon
- ½tsp dried chilli flakes
- 1 clove garlic, crushed
- 40g sultanas
- 30g pine nuts, toasted
- 50g Asda Extra Mature British Cheddar, grated (omit for vegan version)
Preheat the oven to 200C/180C Fan/Gas 6.
Put the broccoli tips on a baking tray and drizzle over 1tbsp of the oil. Bake for 20 mins or until tender and crisping around the edges.
Meanwhile, cook the pasta according to the pack instructions. Drain.
For the dressing, whisk together the remaining oil, lemon zest and juice, chilli and garlic. Set aside.
Put the broccoli and pasta in a bowl with the sultanas and pine nuts, drizzle over the dressing and season with black pepper. Toss and serve immediately sprinkled with the Cheddar, if using.