500g spelt spaghetti
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
500g broccolini, roughly chopped
2 garlic cloves, thinly sliced
Zest and juice of 1 lemon
½ cup lactose free cream
⅓ cup grated Parmesan cheese
Kosher salt and freshly ground black pepper
½ cup pine nuts
3 tablespoons chopped fresh basil
1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the instructions on the package until al dente.
2. Meanwhile, heat the olive oil and butter in a large pan over medium heat. Add the broccolini and sauté until tender, about 5 minutes. Add the garlic, lemon zest and lemon juice; sauté until fragrant, about 1 minute.
3. Stir in the cream and bring to a simmer over medium heat. Add the Parmesan cheese.
4. Drain the pasta and then combine it with the sauce, tossing well to coat. Season with salt and pepper. Garnish with pine nuts and basil.