The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sicilian Anchovy, Fennel & Pine Nut Pasta with Tenderstem & Garlic Pangrattato
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Ready in 20
1/3 daily fibre
New
6 plants
Low sat fat
Serving size
Ingredients
- 1 unwaxed lemon (use half)
- 30g yellow pea crumb (use half) (yellow pea whole grain flour (100%))
- 20g raisins (use half) (Raisins, Sunflower Oil)
- 10g pine nuts (use half)
- 20g italian hard cheese (use half) (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- ½ x 100g Anchovy fillets, simply marinated (Fish) (marinated anchovy fillets (water, spirit vinegar, salt, citric acid), sunflower oil)
- 90g Tenderstem broccoli (use half)
- 120g brown rice casarecce pasta (use half) (Soya) (Brown rice flour 100%)
- 1 chilli (use half)
- 2 garlic clove
- 1 fennel (use half)
- 10g chicken stock powder (use half) (Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
- 1 onion (use half)
Nutritional Information
Calories: 504
Protein: 27g
Carbs: 75g
Fat: 11g
Ingredients
- 1 x 100g Anchovy fillets, simply marinated (Fish) (marinated anchovy fillets (water, spirit vinegar, salt, citric acid), sunflower oil)
- 1 unwaxed lemon
- 90g Tenderstem broccoli
- 20g raisins (Raisins, Sunflower Oil)
- 10g pine nuts
- 1 fennel
- 30g yellow pea crumb (yellow pea whole grain flour (100%))
- 1 onion
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 120g brown rice casarecce pasta (Soya) (Brown rice flour 100%)
- 1 chilli
- 2 garlic clove
- 10g chicken stock powder (Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
Nutritional Information
Calories: 609
Protein: 27g
Carbs: 75g
Fat: 24g
Sicilian Anchovy, Fennel & Pine Nut Pasta with Tenderstem & Garlic Pangrattato
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Cooking Instructions
Before you start
- x
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- Riff of Pasta Con Le Sarda
- Soak Raisins in 2 tbsp hot water
- Toast the pangra in garlic, 1/3 chilli and pine nuts. Set aside
- Caramelise sliced fennel and sliced nonion
- Add garlic & 2/3s chilli and 2/3s pine nuts
- Chop up Anchovies and add some to sauce? and add anchovy liquid to sauce
- Add chicken stock and soaked raisins
- Simmer until thickened
- Add pasta, toss
- top with Anchovies and pangra
- Boil pasta, add prepped tenderstem 1/3s in final 4 mins
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