Whole Wheat Shell Pasta with Broccoli Sauce
Prep: 10min
|
Servings: 4
|
Cook: 20min
The whole wheat shell pasta with broccoli sauce from Spoonsparrow tastes great and provides many vital nutrients.
Ingredients
- 400 g whole wheat shell pasta
- Salt
- 4 sprigs basil
- 200 g Broccoli florets
- 50 g hazelnuts
- 50 ml olive oil
- 50 ml Vegetable broth
- 20 g Parmesan or Pecorino (1 piece)
- Pepper
Instructions
-
1.
Cook the pasta according to package instructions in boiling salted water until al dente.
-
2.
Meanwhile, wash and dry the basil, shake off excess moisture, and pluck the leaves. Boil the broccoli in salted water for about 8 minutes, then drain and shock it in cold water while reserving some cooking liquid. Drain the broccoli and blend with 2–3 tablespoons of reserved cooking liquid, hazelnuts, half the basil, olive oil, and vegetable broth until smooth. Grate the cheese, fold it in, and season with salt and pepper; add more cooking liquid if needed.
-
3.
Drain the pasta, toss it with the sauce, and garnish with the remaining basil.
