Broccoli pasta with nutty sauce
Over the last years I have now collected over 6400 recipes, so in theory it means a new recipe every single day. Of course that is only theory because my collection will keep growing, I keep adding recipes on a weekly basis as hobby, for inspiration and to try out.
This recipe originates from the cooking magazine koken&genieten from 2013, but I had never made it. Recently I am searching for more variation in our dinners, also with less meat. The original recipe is vegetarian, but I had some prosciutto left so added a little bit of that.
Cooking the spaghetti with the broccoli is very simple. Making the sauce is also not that complicated, but Alexander doesn't like Parmesan cheese that much so I had to be careful with that, still I wanted to get enough flavour into the sauce. Eventually I had more like a paste then a sauce but with the adherent water from the pasta and broccoli it did become a very tasty sauce.
- 2 slices white bread
- 150 ml milk
- 50 g walnuts
- 500 g broccoli
- 400 g spaghetti
- 50 g Parmesan cheese (piece)
- 2 teentje garlic
- 0,5 bosje oregano (or parsley)
- 4-5 el olive oil
- salt and pepper
- 1-2 tl lemon juice
- 8 plakje prosciutto
Finely dice the white bread. Pour over the milk and soak about 10 minutes. Chop the walnuts coarsely and brown the nuts in a dry frying pan. Remove them from the pan en keep aside.
Clean the broccoli and cut into florets. Cook the pasta according the instructions on the package in salted water. Add the broccoli approx. 4 minutes before the end of the cooking time and cook together.
Grate the parmesan cheese, keep apart a little bit of the cheese for garnish. Peal and chop the garlic. Wash the oregano, shake it dry and pick the leaves. Mash the oregano with the parmesan cheese, the soaked bread, the walnuts and the olive oil. Tear the prosciutto to pieces.
Season the sauce with salt, peper and lemon juice. Drain the spaghetti and broccoli and put back into the pan. Add the nutty sauce and mix gently together. Directly serve and garnish with the prosciutto and the parmesan cheese.
Source and inspiration: Koken&Genieten, februari 2013