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):
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250 g broccoli florets (without stem)
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50 g almonds
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50 g freshly grated Parmesan
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1 organic lemon (3 tbsp juice)
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80 ml olive oil
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1 garlic clove
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250 g tortiglioni
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Salt & pepper to taste
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Optional: a little pasta water for the perfect consistency
Preparation:
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Cook the florets in boiling salted water for about 2 minutes, then shock in cold water.
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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.
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Cook tortiglioni in salted water according to package instructions until al dente.
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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.
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Serve in deep plates and top with extra Parmesan.
