Salsa di noci (nut sauce with white bread and ribbon noodles)

Name: Salsa di noci (nut sauce with white bread and ribbon noodles)
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 100 g Walnut kernels; 1 TABLESPOON Oil; 2 discs White bread; 200 g Whipped cream; 1 (approx. 600 g) Head broccoli; 400 g Noodles (e.g. linguine); 7-10 Tbsp Salt; 10 Stem(s) Oregano; 2 Garlic cloves; 3 TABLESPOONS Olive oil; 7-10 Tbsp Pepper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

100 g Walnut kernels
1 TABLESPOON Oil
2 discs White bread
200 g Whipped cream
1 (approx. 600 g) Head broccoli
400 g Noodles (e.g. linguine)
7-10 Tbsp Salt
10 Stem(s) Oregano
2 Garlic cloves
3 TABLESPOONS Olive oil
7-10 Tbsp Pepper

Directions

1
Roast the nuts and 1 tablespoon of oil in a frying pan, remove. Cut bread into cubes and soak in the cream. Clean broccoli, cut into florets from the stalk and wash. Prepare pasta in boiling salted water according to package instructions.
2
Add broccoli to the pasta about 5 minutes before the end of the cooking time. Wash oregano, shake dry, pluck leaves from the stalks. Peel garlic. Mash nuts, bread, garlic and oregano in a mortar, except for something to garnish.
3
Stir in oil and 2-3 tablespoons of pasta water, season with salt and pepper. Drain the pasta and broccoli. Put them back into the pot and fold in the walnut sauce. Arrange noodles on plates, garnish with remaining oregano.