Linguine with salsa di noci (nut salsa)

AUTHOR
Isreal Robertson
DIFFICULTY
very easy
RATING
3 3

Ingredients

Servings: 1
  • 2 discs White bread
  • 150 g Whipped cream
  • 100 g whole walnut kernels
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 500 g Broccoli
  • 400 g Linguine (flat spaghetti)
  • 75 g Parmesan
  • 2 Garlic cloves
  • 1 potty Oregano
  • 6 TABLESPOONS good olive oil
  • 1-2 TEASPOONS Lemon juice

Directions

  1. 1

    Cut white bread into small cubes and put them in a bowl. Pour ##cream## evenly over the bread and soak for about 10 minutes until all the cream has been absorbed.

  2. 2

    ##Coarsely chop the nuts and roast them in a pan without fat, stirring from time to time. Remove nuts from the pan immediately so that they do not burn in the hot pan.

  3. 3

    Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. ##Broccoli## clean, wash and divide into florets. Peel the tender stems and cut into small pieces.

  4. 4

    Pour the pasta into salt water and cook according to the instructions on the packet (10-11 minutes). Add broccoli florets and stems and cook for the last 5 minutes. Grate the parmesan.

  5. 5

    Peel and chop the garlic. Wash oregano, shake dry and pluck the leaves. Puree with parmesan, soaked bread, garlic, nuts and oil in a blender.

  6. 6

    Season nut sauce with salt, pepper and lemon juice. Drain the pasta and broccoli, let them drain and put them back into the pot. Add the nut sauce and mix in.

Nutrition Facts

KCAL
820 kcal
CARBS
86 g
FATS
39 g
PROTEINS
26 g