Broccoli & Penne Salad


  • 300g penne pasta
  • 275g broccoli florets
  • 125g watercress, washed and dried
  • 50g whole blanched almonds, toasted
  • 1 garlic clove, peel and roughly chopped
  • 25g Parmesan cheese, grated, plus extra shavings to serve
  • 4 tbsp olive oil
  • sea salt and freshly ground black pepper, to season


  1. Bring a large saucepan of water to the boil. Add the pasta and cook according to pack instructions. For al dente pasta, reduce the cooking time by 2-3 minutes. Add the broccoli 5 minutes before the end of cooking time.

  2. Meanwhile, to make the dressing, place the watercress, almonds, garlic, Parmesan and olive oil in a food processor. Whiz to combine.

  3. Drain the pasta and broccoli and place in a large serving dish. Pour over the dressing and toss through to coat the pasta and broccoli. Sprinkle over the remaining Pamesan and season with salt and pepper.

Perfect with Rosemount Cabernet Merlot

Rosemount Cabernet Merlot