Ingredients
1 bunch baby broccoli
2 bacon rashers, sliced thinly
1 avocado, diced
2 spring onions, sliced thinly
400g linguine
½ cup olive oil
Salt and pepper
½ cut pine nuts or slivered almonds, toasted
Zest and juice of 1 lemon
2 tbsps shaved or grated parmesan
Method
Bring a large pan of salted water to the boil. Cook pasta as per packet instructions. Add broccoli tops in the last minute of cooking. Remove tops from broccoli and slice the stems into thin rounds.
Meanwhile heat a shallow fry pan on medium heat and in 1 tablespoon of olive
oil saute bacon, spring onions and broccoli stems for 3-4 minutes. When pasta is cooked, drain and return to pan. Add bacon mixture, remaining olive oil, lemon zest and juice and, pine nuts or almonds and diced avocado. Stir gently to combine.
Serve with grated parmesan.
Vegetarian Option
Omit bacon
