Farfalle with broccoli sauce

Ingredients for 2 servings:

• 400 g broccoli, approx.
• Salt
• 200 g farfalle or other pasta of your choice (e.g. penne)
• 50 g hazelnuts or almonds, chopped
• 2 tbsp crème fraîche
• 200 ml cream or coffee milk
• salt and pepper
• nutmeg
• Vegetable stock powder
• 60 g Pecorino, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Roast the hazelnuts in the oven. Trim the broccoli, divide it into florets, and cook in salted water until al dente. Remove the broccoli and cook the pasta in the broccoli water until al dente. Meanwhile, puree half of the broccoli and crème fraîche in a tall bowl. Bring the cream or coffee milk to a boil in a saucepan, add the vegetable paste, and season with salt, pepper, nutmeg, and vegetable stock. Toss the pasta with the grated cheese, stir in the broccoli florets, and pour the sauce over the pasta. Sprinkle with the remaining nuts and serve.