- Cook pasta in boiling salted water for 8 to 10 minutes until al dente - just tender to the bite.
- Heat 1 tablespoon of oil, pine nuts, crumbs, 1 tbsp finely grated lemon rind, pitted and roughly chopped olives, roughly chopped anchovy, parsley and garlic in a frying pan, stirring until crumbs and pine nuts are lightly toasted.
- Heat a saucepan of water and cook the broccoli for 4 minutes until just tender. Drain well and then gently stir broccoli though drained pasta and drizzle with remaining olive oil.
- Serve broccoli pasta topped with crumbs and with grated parmesan cheese.