John Myers
Linguine with Broccoli Pesto
The perfect linguine with broccoli pesto recipe with a picture and simple step-by-step instructions.
- 500 g Fresh broccoli
- 25 g Pine nuts fresh
- 100 ml Rapeseed oil
- 25 g Finely grated mountain cheese
- 0,5 Clove of garlic
- 100 ml Rapeseed oil
- Salt and pepper
- 100 g Linguine
- Wash the broccoli, clean and cut into florets. Coarsely chop the garlic clove (my clove of garlic was soaked in rapeseed oil). Heat 2 tablespoons of oil in a pan, fry the broccoli in it over a medium heat for about 10 minutes. After 5 minutes, add the pine nuts and Add the garlic and fry briefly. Let everything cool down.
- Puree with the mountain cheese, adding the remaining oil (80 ml). Season to taste with salt and pepper. Cook the pasta in salted water according to the instructions on the package. Drain and collect around 100 ml of the cooking water. Mix the water and pesto. Fold in pasta and serve sprinkled with some mountain cheese.
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