Tortiglioni with thyme-chili-pesto

Name: Tortiglioni with thyme-chili-pesto
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; 1 red chilli pepper; 100 ml Olive oil; 7-10 Tbsp Salt; 500 g Broccoli; 400 g Tortiglioni pasta

AUTHOR
Kerry Mosley

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
1 red chilli pepper
100 ml Olive oil
7-10 Tbsp Salt
500 g Broccoli
400 g Tortiglioni pasta

Directions

1
Wash the herbs, dab dry and set aside some thyme for garnishing. Coarsely grate mountain cheese, chop almonds coarsely. Clean the chilli, scrape out the seeds. Wash the pod and chop finely. Mix the herbs with the cheese, almonds, chilli and oil in the universal chopper to make a pesto. Season with salt and put 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
Drain the pasta and let it drain. Mix immediately with the pesto and garnish with thyme that has been set aside. Serve the pasta immediately