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Spaghetti broccoli and crunchiness

ingredients

servings

2

Dry tomatoes

4 unit

Basil

2 leafs

Almonds

6 unit

Broccoli

200 grams

Extra virgin olive oil

2 spoons

Roman pecorino cheese

50 grams

Spaghetti

180 grams

first courses from Italy

Spaghetti broccoli and crunchiness

Spaghetti broccoli and crunchiness

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

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Spaghetti broccoli and crunchiness

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.

Spaghetti broccoli and crunchiness step 1

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

Spaghetti broccoli and crunchiness step 2

step 2

Put the pasta water to boil. Pour half of the broccoli back into the pan with an oil, adding a little pepper.

Spaghetti broccoli and crunchiness step 3

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

Spaghetti broccoli and crunchiness step 4

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.

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