To niggle at someone's recipes twice seems a bit mean. Lots of recipes include points one might niggle at. I just happen to be a reader of the Guardian, for which Allegra McEvedy began writing recently. In my New Statesman column, I mentioned a dish that she, or the Guardian, advertised as requiring a preparation and cooking time of 35 minutes; it had so many ingredients, many of them to be chopped, that most people would have struggled to get just the preparation done in that time. This week, her recipe is linguine with anchovy and purple sprouting broccoli. You can read it here.
The problem now, I think, is that she tries to make it too straightforward, advising the use of just one saucepan. You boil the broccoli; you cook the pasta in the same water, and drain it; you fry the garlic and chilli, melt the anchovies, and reheat the broccoli in the same pan; you add the pasta and the toasted pine nuts.
Have you ever allowed pasta to sit in a colander for five minutes? It clumps together. The best way to keep it separate is to drain it, shake the colander a little to get rid of excess water, and immediately add the pasta to a sauce, or to oil or butter. Unless you have only one ring on your hob, or own only one saucepan, there is no reason why you should not prepare the sauce in another pan while the pasta is cooking; linguine and sauce are ready at the same time, and the linguine does not have time to clump.
The easiest way to toast pine nuts, I find, is not in the oven but in a dry pan over a gentle heat -- more washing up, I know -- on the hob. They burn easily; this way, you can keep an eye on them, and stir them about a bit.