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Wholemeal spaghetti with cream of broccoli

ingredients

servings

2

Whole wheat spaghetti

180 grams

Rapiniorbroccoli rabe

400 grams

Dry tomatoes

10 unit

Almonds

10 unit

Parsley

5 sprigs

Pepper

to taste

Iodized salt

to taste

Roman pecorino cheese

20 grams

first courses from Italy - Friuli-Venezia Giulia

Wholemeal spaghetti with cream of broccoli

Wholemeal spaghetti with cream of broccoli

vegetarian with gluten with lactose with nuts high in iron high in calcium source of C vitamins high in potassium

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Wholemeal spaghetti with cream of broccoli

A paste of traditional flavors with modern twist

Wholemeal spaghetti with cream of broccoli step 1

step 1

Take turnip greens and clean. Rinse well under running water and put a pan of boiling water on the fire. Take the broccoli and blanch for 5-6 minutes.

Wholemeal spaghetti with cream of broccoli step 2

step 2

Put them in a blender with a little 'cooking water, creating a creamy sauce. Allow to cool, and in the meantime, cook the pasta in salted water.

Wholemeal spaghetti with cream of broccoli step 3

step 3

Take the blender, put the dried tomatoes, almonds, parsley, pecorino cheese and pepper. Blend all the ingredients.

Wholemeal spaghetti with cream of broccoli step 4

step 4

Drain the pasta al dente and put the pot with the dough on the fire, adding half of the cream of turnip tops, a pair of spoons of the compound shake and stir the pasta.

Wholemeal spaghetti with cream of broccoli step 5

step 5

Put the cream of turnip greens in the mirror dishes, add the pasta and season with the rest of the blended sauce. Finally, add a teaspoon of oil and ... bon appetit!

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