This broccoli–almond pesto is incredibly delicious – creamy, nutty, and with a fresh lemony note! Perfect for ridged tortiglioni, which soak up the pesto especially well.I served it on the stylish tableware from ASA Selection, which beautifully highlights the colors of the ingredients.
Tip: Want to make pesto ahead of time? Simply fill it into a screw-top jar and seal the surface with olive oil. This way it will keep, well-closed, for a few days in the fridge.
Ingredients (for 2–3 servings):
250 g broccoli florets (without stem)
50 g almonds
50 g freshly grated Parmesan
1 organic lemon (3 tbsp juice)
80 ml olive oil
1 garlic clove
250 g tortiglioni
Salt & pepper to taste
Optional: a little pasta water for the perfect consistency
Preparation:
Cook the florets in boiling salted water for about 2 minutes, then shock in cold water.
Blend broccoli with almonds, Parmesan, lemon juice, garlic, olive oil, salt, and pepper in a suitable container. Mix well, let sit a little, and adjust seasoning if needed.
Cook tortiglioni in salted water according to package instructions until al dente.
Drain pasta, reserving some cooking water. Toss the tortiglioni in a large pan with the pesto, adding pasta water as needed to make it creamier.
Serve in deep plates and top with extra Parmesan.
