John Myers
Pasta Broccoli Speciale La Elchipanzi
The perfect pasta broccoli speciale la elchipanzi recipe with a picture and simple step-by-step instructions.
- 1 piece Broccoli
- 0,5 a cup Cream
- Olive oil
- 1 tsp Green pepper from the glass
- 10 piece Cocktail tomatoes
- 18 leaves Basil
- 2 Toes Garlic
- 1 piece Spring onion
- 100 g Crumbled feta
- 50 g Parmesan
- Salt
- Thyme
- Ground almonds
- 4 piece Dried tomatoes in oil
- Tomato paste
- 250 g Spaghetti
- Cut the broccoli into small florets, cut the stalk into small cubes and cook everything al dente. Pour some of the broccoli water into a blender. Put in the pieces of the stalk. Add the cream and a good dash of olive oil to the broccoli water. Add the green pepper, cocktail tomatoes, basil, garlic, spring onions, feta, sun-dried tomatoes, tomato paste and Parmesan and puree everything with the hand blender. Mix in a little salt, thyme and about a handful of ground almonds.
- Boil the spaghetti, drain and mix with the sauce. Spread the cooked broccoli on top. Add a little Parmesan and chopped basil, done.
- Unfortunately I forgot to serve the broccoli in my photo, I ask for your indulgence 🙂
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