'PSB' pasta with preserved lemon butter
Serves: 2
Prep time: 20Total time: 
Recipe photograph by Martin Poole
'PSB' pasta with preserved lemon butter
‘PSB’ stands for purple sprouting broccoli – a very springtime ingredient and just as good for you as its ‘green’ counterpart. It does lose its purple hue during cooking, so don’t be alarmed!
Serves: 2
Prep time: 20Total time: 
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Nutritional information (serving)
Calories
715Kcal
Fat
30gr
Saturates
12gr
Carbs
84gr
Sugars
8gr
Fibre
10gr
Protein
16gr
Salt
1.3gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1½ tbsp lemon juice (about 1 lemon)
- 1 tsp caster sugar
- 75g radishes, finely sliced
- 180g Taste the Difference mezzi rigatoni (or pasta of choice)
- 150g purple sprouting broccoli, trimmed and cut into short lengths
- 1 tbsp olive oil
- 1 small echalion shallot, finely chopped
- 1 preserved lemon, very finely chopped (pips discarded)
- 100ml white wine
- 40g salted butter, cubed
For the sumac breadcrumbs
- 40g slightly stale crustless white bread (approx. 1 small slice)
- 1 tbsp olive oil
- 1½ tsp sumac
Step by step
- Combine the lemon juice, sugar and a pinch of salt in a bowl and stir until dissolved. Mix in the radishes and set aside to lightly pickle.
- For the sumac breadcrumbs, tear the bread into chunks, then whiz to crumbs in a food processor. Heat the olive oil in a frying pan, then stir in the sumac, followed by the breadcrumbs. Toast the crumbs over a medium heat, stirring regularly, until crisp and golden (about 5 minutes). Set aside to cool.
- Meanwhile, bring a large pan of salted water to the boil. Add the pasta and cook according to pack instructions, or until al dente. Add the broccoli for the final 3-4 minutes of cooking.
- While the pasta is cooking, heat the oil in a frying pan. Add the shallot and cook over a low heat for 5 minutes until soft. Stir in the preserved lemon, then pour over the wine. Bubble until reduced by about half. Whisk in the butter, a little at a time, until combined, then simmer for a final 2 minutes, still whisking, until thickened slightly. Season with plenty of black pepper and a pinch of salt. Drain the pickled radishes.
- Once ready, drain the pasta and broccoli. Add to the sauce with the pickled radishes and toss until silky and coated. Divide between bowls and scatter over the sumac breadcrumbs to serve.
