Complete oysters with broccoli, dried tomatoes and anchovies
first courses from Italy
Orecchiette with broccoli hazelnut pesto anchovies
Orecchiette with broccoli hazelnut pesto anchovies
ready in
10 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
If you are looking for a first light, but rich in flavor, this dish is exquisitely perfect. The meeting between the crunchiness of the chopped hazelnuts and a slight aftertaste decided since the anchovies go perfectly with a light cream of broccoli and only mild flavored with grated Parmesan cheese and extra virgin olive oil.
preparation
step 1
Cook the broccoli florets clean and reduced to, for a few minutes should be cooked, but slightly crunchy.
step 2
Apart cook the pasta in salted water brought to a boil. Scola al dente.
step 3
In a large non-stick pan heat a little extra virgin olive oil and saute a clove of garlic.
step 4
Blend half of broccoli with a little cooking water and a couple of tablespoons of Parmesan cheese.
step 5
Blow up the broccoli and pasta for a few minutes in the pan with the sauce. Season with the cream of broccoli and coarsely chopped hazelnuts.