Serves
4
Difficulty
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We are sure you haven't made broccoli pesto yet. But farfalle with broccoli pesto will help to correct this "unfortunate misunderstanding." It's possible that this unusual pesto will become your favorite addition to dishes.
Total Ingredients: 10
Serves:
Farfalle - 300 g
Broccoli - 300 g
Fresh herbs (basil, parsley, mint, tarragon) - 50 g
Garlic - 1 clove
Roasted hazelnuts - 50 g
Grated parmesan cheese - 70 g
Lemon - 1 pcs.
Extra Virgin Olive Oil - to taste
Ground black pepper - to taste
Salt - to taste
Serves:
🥓
Fat
161г
🍚
Carbohydrates
281г
🥩
Proteins
84г
🔥
Kcal
Trim the stems off the broccoli and save. Divide the heads of cabbage into small inflorescences. Using a fine grater, remove the zest from the lemon and squeeze out the juice.
Cook pasta until al dente according to package instructions. In 2 min. Add the broccoli florets before removing the pan from the heat.
Grind the broccoli stems in a blender, adding mint leaves (save a little for serving), hazelnuts, 50 g of Parmesan, lemon juice and half the zest. Add some salt. Pour in olive oil in a thin stream, continuing to mix the sauce with a blender.
Drain the broccoli pasta in a colander, reserving some of the water. Mix pasta with pesto and add some cooking water. Sprinkle with the remaining Parmesan and lemon zest, season with freshly ground pepper and garnish with mint leaves.
Follow the instructions step by step