Creamy Broccoli Linguini with Hazelnut Crumb

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.

The pasta dish is lovely on its own and can be served with a simple peppery rocket salad on the side.

A food processor for the crumb (or cut finely by hand).

• 4 tablespoons olive oil
• 400g pasta of choice
• 4 cloves garlic, minced
• 1 small onion, diced
• pinch chilli flakes
• 1 teaspoon fine salt
• 1 teaspoon black pepper
• 1/2 cup creme fraiche
• zest of 1 lemon
• juice of 1/2 lemon
• 1 head broccoli, florets and stalk finely chopped
• 1/3 cup finely grated parmesan

Crumb

• 1 cup sourdough bread, torn
• 3 tablespoons toasted hazelnuts
• 1 handful parsley leaves, chopped
• 1 lemon zest
• 1/2 teaspoon salt
• 4 tablespoons olive oil

1. Pulse the sourdough bread, hazelnuts, parsley, zest and salt in a food processor until a rough crumb. Add the oil to a frying pan and toast the breadcrumbs over a medium heat, until golden brown. Keep aside.
2. Cook your pasta in a large pot of boiling salted water until al dente, adding the broccoli in the last 5 minutes of the cooking time, drain, reserving 1 cup of cooking water.
3. While the pasta is cooking, add the oil to a saucepan and fry the onion for 5 minutes until soft. Add the garlic, chilli, salt, black pepper, lemon juice and creme fraiche, stir and cook for 5 minutes adding a splash or two of the pasta cooking water to make a thinnish sauce. Add half the parmesan and the zest.
4. Add the drained pasta and broccoli to the sauce and stir to combine, taste and season.
5. When ready to serve top the pasta with the remaining parmesan and toasted breadcrumbs. Enjoy