Pasta with Creamy Broccoli Pesto

Ingredients

• 1 Broccoli
• 1 bunch Basil
• 1 Garlic clove
• 50 g Pine nuts
• 40 g parmesan (whole block)
• 5 tbsp olive oil
• Salt
• Pepper
• 1 Shallot
• 75 ml dry white wine
• 250 g heavy cream
• 400 g whole wheat linguine

Instructions

1. 1.

   Clean the broccoli and cut into florets. Peel the stem and dice it small. Bring a pot of salted water to boil and cook the broccoli stems for 2 minutes. Then add the florets and simmer gently for another 3–4 minutes. Remove 3 tbsp of cooking water and set aside. Drain the broccoli, rinse with cold water, and let drain. Set aside some florets.

2. 2.

   Wash the basil, shake off excess water, and pluck the leaves. Grate the parmesan, setting aside 1 tbsp for garnish. Peel the garlic. Using a stick blender, puree the broccoli, pine nuts, parmesan, garlic, cooking water, and basil into a pesto. Stir in 4 tbsp olive oil and season with salt and pepper.

3. 3.

   Peel and finely dice the shallot. Heat the remaining olive oil in a pot and sauté the shallot for 2 minutes over medium heat. Add the white wine and simmer for 4 minutes until reduced. Pour in the cream, add the broccoli florets and pesto, and bring to a boil again.

4. 4.

   Meanwhile, cook the linguine in plenty of boiling salted water according to package instructions until al dente. Drain and let drain.

5. 5.

   Toss the hot pasta with the broccoli pesto, adjust seasoning with salt and pepper, and serve sprinkled with the remaining parmesan.