I have a huge love for pesto sauces, especially for the basil pesto. Since basil belongs to summer, and I do not have any storaged for winter, I decided to make a broccoli pesto with pepper flakes and almonds.
When I was kid, Saturday was pasta day. My mother was a working mother, she was working on Saturday too, she had her own boutique. So, pasta became her best friend. Easy to make, no time consuming and the most important thing was that everyone in our house was – and still is – a pasta lover.
Having in mind that pasta is a super easy and a comforting dish too, I decided to introduce a new category to the blog. Saturday pasta. As I am also a working lady, I hope to be able to publish each Saturday a pasta dish. Don’t worry, I am not going to post fresh pasta recipes (though I would love to).
Broccoli pesto with pepper flakes and almonds
The first recipe for this new section of Teti’s flakes is based on broccoli. The combination of broccoli with pasta I think is one of the best. Super healthy, full of nutrients and ready in only 20 minutes.
As we are making a pesto sauce the addition of parmesan is something that I couldn’t neglect to add. So, this recipe contains parmesan in ordet to enhance the flavor of broccoli. If there is so parmesan on the table you may add a similar cheese like pecorino.
I am not going to say a lot about this recipe. It is so simple and easy to make, there are no tips. The only thing I have to say is that you have to be careful when washing the broccoli. The broccoli has flowering heads broken into sections called florets, which is difficult to clean. Make sure that water will reach each flowering head.
Broccoli pesto with pepper flakes and almonds
Ingredients
- 150 gr broccoli, only the flowering heads
- 3-4 tbsp freshly grated Parmesan cheese
- 2 tbsp roasted almonds (without their peel)
- 1 garlic clove
- 2-3 tbsp sesame oil
- Juice of half a lemon
- 2-3 tbsp boiling water from the pasta
- salt
- freshly ground pepper
- pepper flakes
- 500 gr pasta , I used fusilli
Instructions
- Wash the broccoli very carefully. Because of its morphology, the broccoli requires a very careful washing.
- Add water to a pot and bring to a boil. Add 1 tsp. salt and then the broccoli. Boil for 2 minutes.
- Drain the broccoli and set aside.
- Roast almonds in a small frying pan. It will take 3-4 minutes. Stir frequently in order to avoid burning them.
- At the same time, in a large pot add water and boil your pasta.
- Add the bouquets of broccoli, almonds, garlic and sesame oil to the blender. Blend well.
- Add 2-3 tbsp. from the water boiling the pasta. Blend .
- Finally add the grated parmesan and lemon juice. Stir.
- Taste it and add more salt if needed. Add freshly ground pepper and pepper flakes.
- Mix the broccoli pesto with the pasta. In case there are any broccoli bouquets, cut into pieces and garnish the plate.
So this was my first recipe under the category Saturday’s quick pasta. A broccoli pesto with pepper flakes and almonds. Nutritious and at the same time tasteful, as the addition of parmesan along with the pepper flakes give to the sauce this something extra.
Which is your preference when it comes to quick and delicious dishes? I ‘ll be happy to know, so please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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