I don’t know what it’s like at your home, but in our family, broccoli is an absolute no-go (me excluded). It is rare that all family members absolutely agree on something. As far as they are concerned, there shouldn´t be any broccoli on the table, neither cooked, stewed, grilled nor raw under any circumstances. Nevertheless, I have found a recipe where they do not even realize that their most hatred object is hidden in it. So far, of course.
Because even though broccoli isn´t the most beloved vegetable in general, it is one of the healthiest vegetables ever. It is full of vitamins, above all with vitamin C and therefore it very effectively protects against colds. It contains plenty of calcium, iron, magnesium, folic acid and potassium. In addition, broccoli can improve the protection of the skin against harmful UV rays, help against certain types of cancer and strengthen our immune system sustainably.
Along with fresh basil, grated Parmesan cheese and high quality olive oil, this pasta is ideal as a healthy, vegetarian dinner during the week when it needs to go fast. It´s also really easy to prepare – if you have every ingredient at hand, the food will be on the table in less than 30 minutes.
And: it is also really tasty! Depending on your personal taste, you can also serve the broccoli pasta with caramelized tomatoes, ricotta or with buffalo mozzarella and serrano ham. There are really no limits here! You can keept the pesto in the fridge for 3-4 days – however, I could not eruate this up to now, since it is eaten here much, much faster.
Creamy broccoli pesto pasta with pecan nuts
Zutaten / Ingredients
- 120 g fresh broccoli only use the florets, not the stalks
- ½ bunch of basil
- 2 garlic cloves peeled and pressed
- 90 g parmesan cheese grated
- 1 tbsp lemon juice or balsamic vinegar
- 1 handful of pecan nuts
- 5-6 tbsp olive oil extra native
- salt and pepper
Anleitung / Instructions
- Wash and dry the broccoli florets (if you wish, you can also blanch them briefly - but they taste very good raw!). Chop them small in a food processor or with a hand blender.
- Wash the basil leaves and dry them. Chop them also in small pieces and mix with the crushed broccoli.
- Add the parmesan cheese, the pressed garlic cloves, the lemon juice together with the olive oil to the broccoli basil mixture and stir until a creamy pesto is obtained.
- Coarsely chop the pecan nuts with a knife and mix into the pesto.
- Season with salt and pepper and serve with freshly cooked pasta.