Save to your scrapbook
Strozzapreti with broccoli & almond pesto
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: Serves 4
50g whole almonds (blanched or skin on)
400g pack purple sprouting broccoli, ends trimmed and cut into 3cm pieces
1⁄2 x 25g pack flat leaf parsley, roughly chopped
1 garlic clove, finely grated
1 lemon, zest
Pinch dried chilli flakes, plus extra to serve (optional)
6 tbsp extra virgin olive oil
60g pecorino, finely grated, plus extra to serve
2 x 300g packs Soli Strozzapreti
1.Toast the almonds in a dry frying pan over a medium heat for 3-5 minutes, stirring frequently, until golden brown; set aside to cool. Meanwhile, bring a large saucepan of water to the boil. Add the broccoli, return to the boil and simmer for2 minutes. Drain in a colander and rinse under the cold tap to cool. Tip onto kitchen paper and pat dry thoroughly.
2.Roughly chop the almonds and put in a food processor with 3/4 of the cooled broccoli, the parsley, garlic, lemon zest, chilli flakes (if using), olive oil and 40g pecorino; season. Pulse to a coarse paste.
3.Return the saucepan to the boil with salted water. Add the strozzapreti and simmer for 4 minutes. Scoop out a mugful of the cooking liquid, then drain the pasta. Return the pan to a low heat with the pasta, pesto, reserved broccoli, remaining 20g pecorino and a good glug of the cooking water. Toss for a minute, adding more water if needed, until the pasta is coated in a glossy sauce. Serve immediately with more grated pecorino and extra chilli flakes, if liked.
You can swap the almonds in the pesto for pistachios, cashews or pine nuts.
And to drink...
Enjoy with a crisp white wine such as Pian del Bichi Vermentino, Italy, with juicy peach and melon flavours and vibrant aromas of lime and grapefruit.
Typical values per serving:
|Saturated Fat||7.1g saturated fat|
This recipe was first published in Mon Feb 01 11:49:00 GMT 2021.