Broccoli Fettuccine
Dinner · Pasta · Serves 4
Ingredients
- Fettuccine Pasta12 oz
- Olive Oil2 tbsp
- Garlic, crushed2 cloves
- Banana Chili, seeded and finely diced1
- Onion, finely diced1
- Broccoli Florets4 cups (10oz)
- Butter4 tbsp
- Walnuts, roughly chopped⅓ cup (2oz)
- Parmesan, gratedto serve
- Salt & Pepperto taste
Method
- Cook the pasta. Cook fettuccine in a large pot of salted boiling water according to package instructions. Drain and set aside, reserving a cup of pasta water.
- Sauté the aromatics. In a large frying pan, heat olive oil over medium. Add garlic, chili, and onion and sauté until onion is translucent and garlic is fragrant.
- Add broccoli. Add broccoli florets and sauté for 5–7 minutes until broccoli is soft. Add butter and sauté for a further 2–3 minutes.
- Bring together. Add the cooked pasta, walnuts, and a splash of reserved pasta water. Toss everything together until well combined.
- Serve. Divide among bowls. Finish with grated fresh Parmesan, salt, and pepper.
💡 Banana chili is mild — swap for half a jalapeño if you want more heat, or leave it out entirely. The walnuts add great texture; don't skip them.