Pesto basil, almonds, dried tomatoes
first courses from Italy
Spaghetti broccoli and crunchiness
Spaghetti broccoli and crunchiness
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The specialty of this dish is the union of a vegetable such as turnip greens with the taste of dried tomatoes, the almond that leaves grainy from a touch of crunchiness to the dish.
preparation
step 1
First boil the broccoli in boiling water for 5/6 minutes. Store a little cooking water and divide half the broccoli, then blend the other half and let it cool
step 2
Put the pasta water to boil. Pour half of the broccoli back into the pan with an oil, adding a little pepper.
step 3
Put the other half of broccoli in the blender, with two dried tomatoes almonds and basil and the broccoli cooking water first removed
step 4
Drain the pasta, pour it into the pan, sauté it with the broccoli and the remaining dry tomatoes not blended. Add the cream and pecorino cheese to the heat.