for 6 portions
2 small heads of broccoli, cut into florets
¼ cup olive oil (60 ml)
½ teaspoon cayenne pepper
½ teaspoon garlic powder
salt, to taste
pepper, to taste
1 pound of fettucine(455 g)
1 cup hummus (240 g)
1 lemon zest
1 lemon juice
2 tablespoons of butter
¾ cup grated Parmesan cheese (80 g)
¼ cup basil (10 g), chopped, plus more to serve
¼ cup parsley (10 g), chopped, plus more to serve
1 pinch of red pepper flakes
Preheat the oven to 450ºF (230˚C).
Place broccoli florets on a parchment-lined baking sheet and drizzle with olive, cayenne pepper, garlic powder, salt and black pepper and toss to combine.
Bake for 15 to 20 minutes, stirring halfway through, until lightly charred.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Before draining in a colander, set aside 1 cup (240 ml) of pasta water.
Return the pasta to the saucepan.
Add hummus, ½ cup (120 ml) of the pasta cooking water, lemon zest, lemon juice, butter and Parmesan cheese and stir until creamy. Dilute the sauce with a little more pasta cooking water, a little at a time, as needed.
Add the basil, parsley, red pepper flakes and the remaining reserved water.
Add the broccoli to the pasta and mix gently with the salt and pepper. Serve immediately with extra Parmesan cheese, basil and parsley on top.