Pasta with Broccoli Pesto

If you thought the popular green sauce for pasta could only be made from basil, pine nuts, and olive oil, you are seriously mistaken! For a change, use broccoli and almonds. The result is a creamy green sauce that will surely brighten up gray winter days.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 12 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Broccoli, fresh

  • 120 g Nuts, almonds

  • 3.5 spoons Oil, olive

  • 60 g Cheese, Parmesan, grated

  • 2 pinch Salt, table

  • 2 pinch Spices, pepper, white

  • 400 g Pasta, Macaroni

Steps

  1. Place a pot with a larger amount of salted water on the stove and wait for the water to boil. Clean and wash the broccoli, then separate it into smaller florets. Add the broccoli florets to the boiling water and cook for 5 to 10 minutes, or until they soften but remain firm.

  2. Remove the cooked broccoli florets from the pot with a slotted spoon, and add the pasta to the pot. Cook the pasta for the time indicated on the packaging.

  3. Place the broccoli florets in an electric blender. Add peeled almonds, grated Parmesan, salt, pepper, and olive oil. Blend all the ingredients until smooth.

  4. Drain the cooked pasta and mix it with the prepared pesto. Serve the prepared dish on plates and enjoy.

Nutrition Information (Per 100g)

  • Calories: 282.31 kcal
  • Fat: 11.05 g
    • Saturated Fat: 1.66 g
  • Carbohydrates: 34.12 g
    • Sugars: 1.47 g
  • Protein: 10.46 g
  • Fiber: 3.42 g

Advice

Prepared pasta can be garnished with fresh basil leaves before serving. You can also add garlic and lemon juice to the broccoli pesto, and instead of almonds, use hazelnuts or pine nuts. When cooking pasta, follow the rule of using 1 liter of water for every 100 g of pasta. For every liter of water, use 10 to 12 g of salt.