Orecchiette with thyme pesto and chili crumbs

Name: Orecchiette with thyme pesto and chili crumbs
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 collar Parsley and lemon thyme; 50 g Mountain cheese; 25 g Almond kernels, without skin; 80 ml + 3 tablespoons olive oil; 7-10 Tbsp Salt; 500 g Broccoli; 400 g Orecchiette pasta; 1 red chilli pepper; 2 discs (75 g) White bread

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 collar Parsley and lemon thyme
50 g Mountain cheese
25 g Almond kernels, without skin
80 ml + 3 tablespoons olive oil
7-10 Tbsp Salt
500 g Broccoli
400 g Orecchiette pasta
1 red chilli pepper
2 discs (75 g) White bread

Directions

1
Wash the herbs, dab dry and set aside some thyme for garnishing. Coarsely grate mountain cheese, chop almonds coarsely. Mix the herbs with the cheese, almonds and 80 ml oil in the universal chopper to make a pesto. Season with salt and set aside
2
Clean and wash broccoli and cut into florets. Cook pasta in boiling salted water according to package instructions, add broccoli about 6 minutes before the end of cooking time
3
Clean the chili, scrape out the seeds. Wash and finely chop the pod, coarsely crumble the bread. Heat 3 tablespoons of oil in a frying pan. Fry the bread in it until golden brown. Add the chilli to the end and fry briefly. Drain the noodles and let them drain. Mix immediately with the pesto, sprinkle with breadcrumbs and garnish with thyme that has been set aside. Serve the pasta immediately