Tagliatelle with Broccoli and Walnuts

Ingredients

• 400 g whole wheat tagliatelle
• Salt
• 500 g broccoli (1 head)
• 1 Garlic clove
• 1 onion
• 1 red chili pepper
• 100 g walnut kernels
• 1 tbsp Olive Oil
• 200 ml vegetable stock
• Pepper
• 50 g parmesan (block)
• nutmeg

Instructions

1. 1.

   Cook the pasta in boiling salted water according to package instructions until al dente. Drain and set aside.

2. 2.

   While the pasta cooks, wash and trim the broccoli; cut florets into bite‑sized pieces and dice the stalk. Peel and finely chop the garlic and onion. Wash the chili pepper, halve it lengthwise, remove seeds and white membranes, then dice it.

3. 3.

   Toast the walnuts in a non‑stick pan without added fat until fragrant. Remove, let cool, then chop.

4. 4.

   Heat the olive oil in a skillet. Sauté the onion, garlic, and chili until softened. Add the broccoli, cook briefly, then deglaze with vegetable stock. Season with salt and pepper, and simmer over medium heat for about 10 minutes.

5. 5.

   Combine the pasta and walnuts with the skillet mixture. Sprinkle grated parmesan on top, and season further with salt, pepper, and freshly grated nutmeg to taste.