I could eat this pasta every week! A wonderful mid week supper.
Creamy pasta balanced with just the right amount of acidity from the lemon topped with a crunchy sourdough & hazelnut crumb.
It is quick, delicious and makes for great leftovers. A firm family favourite!
Getting Ahead: the crumb will keep in an airtight container for a few days. The sauce can also be made ahead and just gently reheated with a splash of pasta water.
Seasonal Swaps: you can use broccolini or cauliflower instead of broccoli.