
Ingredients
Broccoli Pesto
200g Broccoli Florets
50g Flat Leaf Parsley
40g Toasted Pine Nuts
50g Grated Pecorino
1 Clove of Garlic
1 Lemon
Extra Virgin Olive Oil
Salt and Pepper to taste
Pasta
400g dried pasta of your choice
200g Broccoli Stem
40g Mini Capers
40g Toasted Pine Nuts
Grated Pecorino to taste
Salt and Pepper to Taste
Method
Pesto
Roast off the broccoli florets in olive oil until well browned , cool and blend with the remaining pesto ingredients, season to taste with lemon juice , salt and pepper.
Pasta
Peel the outer skin from the stem of the broccoli and slice very thinly.
Heat up a pan with a little olive oil and sauté the sliced broccoli stem, while hot add in the capers and pine nuts.
Cook the dried pasta to your preference and when cooked mix with the pesto and the roasted stem, pine nut and caper mix. Serve immediately with plenty of shaved pecorino and cracked black pepper.
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