250g gluten free spirals
1 bunch broccolini, chopped into batons
6-8 fillets of anchovies, chopped
2 cloves garlic, chopped
1 small birdseye chilli, finely diced
¼ cup toasted pine nuts
½ cup soft cow’s ricotta
Extra virgin olive oil
In a large frypan, heat a few tablespoons of oil. Add the garlic, anchovies and chilli and cook on medium heat until the achieves dissolve (2-3 minutes).
Add the broccolini and fry for around 4-5 minutes until the broccolini are tender.
Season with salt, and toss through cooked pasta.
Serve with toasted pine nuts, and crumble some ricotta on top.