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Orecchiette with broccoli hazelnut pesto anchovies

ingredients

servings

2

Orecchiette, pasta

180 grams

Broccoli

300 grams

Anchovies in oil

50 grams

Hazelnuts

20 grams

Iodized salt

to taste

Pepper

to taste

Extra virgin olive oil

to taste

Garlic

1 wedge

first courses from Italy

Orecchiette with broccoli hazelnut pesto anchovies

Orecchiette with broccoli hazelnut pesto anchovies

with gluten with fish with nuts source of C vitamins high in potassium high in phosphorus with good fats

ready in

10 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Orecchiette with broccoli hazelnut pesto anchovies

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.

Orecchiette with broccoli hazelnut pesto anchovies step 1

step 1

Cook the broccoli florets clean and reduced to, for a few minutes should be cooked, but slightly crunchy.

Orecchiette with broccoli hazelnut pesto anchovies step 2

step 2

Apart cook the pasta in salted water brought to a boil. Scola al dente.

Orecchiette with broccoli hazelnut pesto anchovies step 3

step 3

In a large non-stick pan heat a little extra virgin olive oil and saute a clove of garlic.

Orecchiette with broccoli hazelnut pesto anchovies step 4

step 4

Blend half of broccoli with a little cooking water and a couple of tablespoons of Parmesan cheese.

Orecchiette with broccoli hazelnut pesto anchovies step 5

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.

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