- 1 red onion
- A head of broccoli
- 1 red chilli
- 1 garlic clove
- A sachet of pine nuts
- A bag of raisins
- A bag of penne
- ½ a lettuce
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Colander
- Deep frying pan or wok
- A couple of bowls
- Large pan with a lid
- Salad spinner or kitchen paper
- 1.
Peel the onion. Slice it into thin wedges. Rinse and trim the broccoli. Chop the florets into bite-sized pieces. Rinse and halve the chilli. Flick out the seeds and white bits. Finely slice it. Peel and grate or crush the garlic. Fill the kettle and boil it.
- 2.
Warm a dry frying pan or wok. Add the pine nuts. Toast them over a low heat for 2-3 mins till just golden. Shake every now and then so they don’t catch. Tip onto a plate. Put to one aside. Pop the raisins in a small bowl. Cover with hot water from the kettle. Set aside.
- 3.
Heat 1 tbsp olive oil in the pan. Add the onion. Stir-fry for 5 mins till soft and glossy. Add the chilli and garlic. Cook and stir for 1 min. Drain the soaked raisins. Add to the pan. Take off the heat.
- 4.
While the veg cooks, fill a large pan with hot water from the kettle. Bring to the boil. Add the penne. Cover. Simmer for 5 mins. Add the broccoli florets. Simmer for 3–5 mins till the broccoli is tender and the penne is cooked with a little bit of bite.
- 5.
Chop the lettuce in half. Rinse the leaves from one half. Dry in a salad spinner or pat with kitchen paper. Tear into bits. Pop them in a bowl. Dress with a 1 tbsp olive oil. Season with a little salt and pepper.
- 6.
Drain the penne and broccoli in a colander. Return to the pan. Tip the chilli and raisin mixture in and mix together. Taste and adjust the seasoning.
- 7.
Serve the pasta with the toasted pine nuts sprinkled on top and the dressed lettuce on the side.
- Tip
It's easy being green
Especially when you're a lettuce. Your leftover lettuce will keep for a few days in the fridge. Wash, dry and finely slice it. Mix with soft cheese, chopped herbs and lemon zest to make a fresh sandwich filling.