Pasta with Broccoli

Ingredients

• 50 g cashew nuts
• 1 Garlic clove
• 1 handful coriander leaves
• 2 handful basil leaves
• 3 tbsp sesame oil (mild)
• 4 tbsp olive oil
• 1 splash Lemon juice
• Salt
• Pepper (freshly ground)
• 1 broccoli (about 500 g)
• 500 g pasta (e.g., campanelle)
• 1 red chili pepper

Instructions

1. 1.

   Roast the cashew nuts in a hot pan for a short time, then let them cool.

2. 2.

   Peel the garlic. Rinse the coriander and basil, shake dry, and blend with the garlic, nuts, sesame oil, 3 tbsp olive oil into a creamy pesto. Season with lemon juice, salt, and pepper.

3. 3.

   Clean and wash the broccoli, cut into florets. Boil the pasta in salted water. About 5 minutes before the pasta is done, add the broccoli and cook both until al dente.

4. 4.

   Wash the chili, slice lengthwise, deseed, and chop finely. Sauté in a pan with remaining oil.

5. 5.

   Drain the pasta and broccoli, let them dry, then mix with the chili. Add the pesto, stir gently, and serve on deep plates.