Pasta with Broccoli and Walnuts
Pasta with broccoli and walnuts is a simple yet exceptionally tasty dish that impresses with both its creamy texture and crunchy finish. The delicate flavour of broccoli is enhanced with garlicky olive oil, and blending the harder parts of the vegetable allows you to create a velvety, vegetable sauce. Broccoli florets add freshness and colour, and walnuts introduce a pleasant crunch and depth of flavour. This dish is perfect for a quick, everyday dinner – full of vegetables, filling and ready in less than 30 minutes. Healthy, seasonal and very appetising!
Pasta with broccoli recipe
Ingredients
- 400 g large elbow pasta (e.g. pipe rigate)
- 1 fresh broccoli
- 2 cloves of garlic
- 4 tablespoons extra virgin olive oil
- 100 g walnuts
- salt and freshly ground pepper to taste
Preparation
Divide the broccoli into florets and separate the tougher stalks. Throw the tougher parts into boiling, lightly salted water and cook for 7 minutes. Then add the broccoli florets and cook together for another 3 minutes, they should remain firm.
Cook pasta al dente in salted water according to package instructions. Drain, reserving some of the cooking water.
Drain the broccoli. Blend the harder parts in a blender until smooth (add a little cooking water if necessary).
Heat 4 tablespoons of olive oil in a large pan, add finely chopped garlic and fry for a while until it begins to aromatize the oil.
Add the broccoli paste, fry briefly, then add the cooked pasta and mix thoroughly. If necessary, add a few tablespoons of pasta cooking water to get the right consistency.
Add the broccoli florets, mix everything gently. Finally, sprinkle with roughly chopped walnuts and drizzle with olive oil.
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