Bagna Cauda Dressing


  1. Preheat oven to 200°C. Line a baking tray with baking paper.
  2. Cut florets from broccoli and cut each in half lengthways. Trim and slice stems. Place on the prepared tray. Drizzle with 2 tablespoons olive oil. Turn to coat. Roast for 15 minutes or until just tender. Remove from oven and set aside.
  3. Meanwhile, cook pasta according to packet directions. Drain and place in a large shallow serving bowl along with broccoli and half the almonds. Stir to combine.
  4. Make dressing. Place anchovies, garlic, chillies and 1 teaspoon of the oil in a small saucepan and gently stir until the anchovies have dissolved into a paste. Add the remaining oil and heat until just starting to bubble. Remove from heat; add the butter and stir until just melted. Season with salt and pepper.
  5. Pour dressing over pasta mixture and toss gently. Serve warm sprinkled with remaining almonds.