Pasta with broccoli and almond cream

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Broccoli250 g
• Almonds15 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Chili pepperto taste
• Saltto taste

Contains: gluten, nuts,

In season: October – March

Method

1. Bring a pan of water to the boil and salt it once it boils: you'll use it for the broccoli and then for the pasta.
2. Meanwhile cut the broccoli into small florets, peel the stalk and slice it into rounds; wash well. Peel the garlic.
3. Boil the broccoli in the water for 6 minutes, until tender to a fork; lift them out with a slotted spoon, keeping the water on the heat.
4. Blend two thirds of the broccoli with the almonds, garlic, olive oil and a ladle of the cooking water until smooth; season with salt.
5. Add the pasta to the broccoli water and cook for the time on the packet, usually 9–11 minutes, until al dente: it will take on the broccoli flavour.
6. Drain it and dress it with the cream and the remaining whole florets; finish with a pinch of chilli.