Spaghetti cacio e pepe with broccoli salad

Name: spaghetti cacio e pepe with broccoli salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 800 g cool fresh broccoli; 50 g Kalamata olives without pit; 50 g unroasted walnuts; 6 el full yogurt; 1 el balsamic vinegar; 500 g fresh spaghetti all'uovo; 90 g Parmigiano Reggiano powder; 4 el traditional olive oil; 1 tl freshly ground pepper

Spaghetti with a sauce of Parmesan cheese and freshly ground pepper, olives, broccoli florets, walnuts and yoghurt.

Ingredients

Directions

Bring two large pans of water to the boil. Cut the broccoli florets into quarters.
Halve the olives and chop the walnuts coarsely. Mix the yogurt and balsamic vinegar into a dressing.
Cook the broccoli for 3 minutes, drain and let cool under cold running water (blanching).
Mix the broccoli with the olives and walnuts. Sprinkle with the dressing.
Cook the spaghetti in 4 min. Until al dente in the other pan. Drain, but collect a cup of cooking liquid.
Put the hot spaghetti back in the pan. Mix the cheese with the oil, 6 tbs hot cooking liquid (per 4 persons) and pepper to a smooth mixture.
Mix well with the still hot spaghetti. Add any more cooking liquid to make the pasta extra smooth.
Season with extra pepper and salt. Serve the pasta with the broccoli salad.