Orecchiette with broccoli-pesto and tomatoes

Name: Orecchiette with broccoli-pesto and tomatoes
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g Orecchiette pasta; 7-10 Tbsp Salt; 1 (approx. 450 g) Head broccoli; 1 red chilli pepper; 25 g Walnut kernels; 150 g Date tomatoes; 1 Onion; 25 g Parmesan cheese; 4 pickled anchovy fillets in oil; 4 TABLESPOONS Olive oil; 7-10 Tbsp Pepper from the mill

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g Orecchiette pasta
7-10 Tbsp Salt
1 (approx. 450 g) Head broccoli
1 red chilli pepper
25 g Walnut kernels
150 g Date tomatoes
1 Onion
25 g Parmesan cheese
4 pickled anchovy fillets in oil
4 TABLESPOONS Olive oil
7-10 Tbsp Pepper from the mill

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. In the meantime, separate the broccoli florets from the stalk and possibly halve them. Cut the stalk into pieces. Clean the chilli, cut lengthwise, wash and remove the seeds.
2
Cut the pod into small pieces. Roughly chop the nuts. Wash tomatoes, grate dry and possibly halve or quarter them. Peel onion and cut into fine cubes. Grate parmesan finely. Blanch the broccoli stalk and florets separately one after the other in boiling salted water for 3-4 minutes.
3
Drain each one and quench cold. Drain the anchovy fillets and cut into large pieces.
4
Heat the oil in a frying pan. Steam nuts, anchovies, chilli and onion for about 2 minutes while turning. Remove the pan from the stove. Take half of the mixture out of the pan and fry for m
5
Season to taste with salt and pepper.
6
Drain the pasta. Add tomatoes and remaining broccoli to the pan, stir in and heat briefly. Season with salt and pepper. Arrange on plates with some pesto, sprinkle with pepper. Add the rest of the pesto.