Pasta with Almond Broccoli Sauce

Ingredients

• 400 g Broccoli
• 120 ml vegetable stock
• 30 ml white wine
• 1 Shallot
• 1 Garlic clove
• 1 tbsp butter
• 100 g heavy cream
• Salt
• Pepper (freshly ground)
• a pinch nutmeg
• 400 g spaghetti
• 1 tbsp Lemon Juice
• 3 tbsp chopped hazelnuts (or almonds)

Instructions

1. 1.

   Roast the hazelnuts in a non-stick pan without fat until golden brown, then set aside to cool. Clean the broccoli and cut into florets. Trim the stem and slice thinly. Blanch the broccoli florets in salted water for 2-3 minutes until al dente, shock in cold water and drain thoroughly.

2. 2.

   Peel and finely chop the shallot and garlic. Sauté in butter; add the sliced stems and cook briefly, then deglaze with white wine and vegetable stock. Add half of the broccoli florets, season with salt, pepper, lemon juice, and nutmeg, and simmer until tender.

3. 3.

   Meanwhile, cook the spaghetti according to package instructions until al dente. Do not puree the broccoli mixture too finely; pour in the cream and bring to a boil. Add the remaining broccoli florets and half of the hazelnuts, warming through in the broccoli‑cream sauce. To serve, place the spaghetti on warmed plates, spoon the broccoli‑nut sauce over it, and sprinkle with the leftover hazelnuts.