Orecchiette with thyme-almond pesto

Name: Orecchiette with thyme-almond pesto
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 500 g Broccoli; 1 collar Thyme and parsley; 50 g Parmesan (piece); 2 TABLESPOONS Almond kernels (without skin); 10 TABLESPOONS good olive oil; 400 g Pasta (e.g. orecchiette); 1 red chilli pepper; 2 discs White bread or toast

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
500 g Broccoli
1 collar Thyme and parsley
50 g Parmesan (piece)
2 TABLESPOONS Almond kernels (without skin)
10 TABLESPOONS good olive oil
400 g Pasta (e.g. orecchiette)
1 red chilli pepper
2 discs White bread or toast

Directions

1
Bring 3-4 l salt water (approx. 1 teaspoon salt per litre) to the boil. Clean and wash the broccoli and divide into small florets.
2
Wash the herbs, shake dry and pluck the leaves. Grate the parmesan. Puree the herbs, parmesan, almonds and 8 tbsp. oil with a hand blender. Season to taste with salt.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Add broccoli about 6 minutes before the end of the cooking time and cook along.
4
Meanwhile clean the chilli, cut lengthwise, remove seeds, wash and cut into fine rings. Dice bread. Heat 2 tablespoons of oil in a frying pan. Fry the bread in it until golden brown. Roast the chillies briefly with the bread.
5
Drain the pasta and mix immediately with the thyme pesto. Serve and sprinkle with chilli crumbs.