Wholemeal spaghetti with almond pesto and broccoli

Name: wholemeal spaghetti with almond pesto and broccoli
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 stump Broccoli; 295 g grilled red peppers in a pot; 250 ml Alpro cuisine rice pack of cream; 30 g fresh parsley; 50 g unsalted roasted almonds; 2 toe garlic; 75 ml extra virgin olive oil; 250 g Dalla Costa wholegrain spelled spaghetti; 250 g cherry tomatoes on the branch

Wholemeal spaghetti with pesto of almonds, broccoli and cherry tomatoes.

Ingredients

Kitchen Stuff

1 blender

Directions

Divide the broccoli into small florets. Peel the stem and cut into pieces. Let the peppers drain.
Put the paprika with the cream into the blender bar and puree. Store in a container until use. Clean the cup.
Cut the parsley coarsely and chop the almonds coarsely. Slice the garlic.
Put the parsley and almonds with the oil in the cup of the hand blender and puree until pesto. Season with pepper and salt.
Cook the pasta al dente according to the instructions on the package. In the meantime, heat ½ tbsp oil in a frying pan and fry the garlic for 1 min.
Add the peppercorn sauce, pepper and salt if necessary and heat for 5 minutes on low heat.
Meanwhile, cook the broccoli in a pan with water for 4 minutes. Drain and let drain well. Mix through the sauce and warm for 2 minutes.
Drain the pasta and mix through the sauce.
Divide the plates, put the tomatoes on top and serve the pesto. Yummy! .