Powered by Nature! Broccoli Pasta

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel the pistachios, wrap them in a tea towel and rub off the skins. Coarsely chop the pistachios. Wash and clean the mangetouts. Clean and wash the broccoli and divide into small florets. Cut off the ends of the broccoli stems, then cut the stems into small pieces.

2. 2

   Wash the lemon hot, grate dry and grate the peel. Halve the lemon, squeeze the juice.

3. 3

   For the pesto, cook about half the broccoli in 1-2 l boiling salted water for about 5 minutes. Remove from the pot with a skimmer, place in a sieve, rinse with cold water and drain briefly. Then finely puree the broccoli with a hand blender.

4. 4

   Mix pesto with pureed broccoli, lemon juice and zest. Season to taste with salt and pepper.

5. 5

   In a second pot, cook the pasta in 3-4 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. Cook the remaining broccoli in the boiling salted water (from the first load of broccoli) for 5-7 minutes until al dente.

6. 6

   Drink: cold beer

7. 7

   Fold in the vegetables. Sprinkle with pistachios.