Basil pasta and broccoli salad with anchovies

Pasta salads are appetizers, small fundamental programs or parts of a buffet. For instance with penne, broccoli with basil and anchovies. Substances Small meal For Four folks 200 g of broccoli salt 300 g of pasta, e.g. penne rigate or chifferotti 1½ bunches of basil 0.5 l of sunflower oil 1 lemon 1 teaspoon of candy mustard pepper 25 g of anchovies in oil Find out how to proceed Preparation: ca. 30 minutes Divide the broccoli into rosettes. Convey loads of water for the pasta to a boil and add salt. Boil the broccoli for 3-Four minutes. Take away them with a slotted spoon, move them below chilly water and put them aside. Boil the pasta al dente in identical cooking water. Drain it, move it below chilly water and let it drain nicely. Put aside just a few basil leaves for garnish. Combine the remaining basil with the oil and mix. Squeeze the lemon. Combine the juice with basil oil and mustard. Season with salt and pepper. Combine the pasta with broccoli and the sauce. Take away the ancho