Creamy, fragrant, simply delicious and healthy, here is the recipe we propose today, pasta with broccoli and hazelnut pesto! The broccoli cream retains all its benefits thanks to steaming which preserves the content of vitamin C, chlorophyll and glucosinolates, which are substances with antioxidant, anti-inflammatory and anti-tumor properties (Yuan et al, J Zhejiang Univ Sci B, 2009). The softness of the sauce contrasts with the crunchy note given by hazelnuts, which fight free radicals and provide precious unsaturated fatty acids, protective for the heart (Di Renzo et al, Oxid Med Cell Longev, 2019). A spicy touch of chili pepper completes this special dish. In short, all that remains is to wish good appetite and good health!
320 grams of short wholemeal pasta
50 grams of shelled hazelnuts
1 clove of garlic
Grated Pecorino cheese, or parmesan cheese as an alternative
Extra virgin olive oil
Clean the broccoli and remove a few florets that you will keep aside for decoration. Steam the broccoli for 7-8 minutes. Blend the broccoli until creamy, add the coarsely pounded hazelnuts. Add a spoon or more, if you like the taste, of grated pecorino, mix. In a large pan, brown the garlic clove in extra virgin olive oil. Add the florets you have set aside and cook for a couple of minutes, then remove the garlic. Boil the pasta and drain it al dente. Pour the pasta into the pan, add the broccoli and hazelnut pesto along with a ladle of cooking water, mix and let it cook over low heat for a minute. Serve with a pinch of fresh chilli.