zoom Strozzapreti with broccoli & almond pesto

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    Strozzapreti with broccoli & almond pesto

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    Strozzapreti with broccoli & almond pesto

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes

    Serves: Serves 4

    Ingredients

    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

    Method

    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.

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    Cook’s tip

    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.

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