John Myers
Linguine with Walnut Salsa and Broccoli
The perfect linguine with walnut salsa and broccoli recipe with a picture and simple step-by-step instructions.
- 1 disc White bread
- 150 g Whipped cream
- 100 g Walnut kernels
- 500 g Broccoli
- 400 g Linguine
- 1 Organic lemon
- 100 g Parmesan
- 2 Garlic cloves
- 1 pot Or bunch of basil
- 6 tbsp Extra olive oil
- Salt and freshly ground black pepper
- Cut the bread into small cubes and place in a bowl, baste evenly with cream and soak for about 10 minutes until all the cream is absorbed. Roughly chop the walnuts and roast them in a pan without fat over medium heat, stirring occasionally. Remove the nuts immediately from the pan and set aside.
- Clean and wash the broccoli and cut into florets. Peel the tender stalks and cut into small pieces. Cook the linguine al dente in boiling salted water according to the instructions on the package. Cook the brocoli florets and stems for the last 5 minutes.
- Wash the lemon, rub dry and rub the peel. Halve the lemon, squeeze out the juice and grate the Parmesan. Peel and chop the garlic. Wash the basil, shake dry and pluck the leaves. Puree with Parmesan, soaked bread, garlic, nuts and oil in a blender. Season the walnut salsa with salt, pepper and lemon juice.
- Drain the pasta and broccoli, drain and pour back into the saucepan. Add the walnut salsa, mix carefully, distribute on plates and serve sprinkled with coarse pepper and lemon zest.
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