John Myers
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Pasta: Calice with Rocket Pesto and Broccoli
The perfect pasta: calice with rocket pesto and broccoli recipe with a picture and simple step-by-step instructions.
For the pesto:
- 80 g Arugula
- 1 Red chilli
- 1 middle Onion red
- 2 small Garlic cloves
- 3,5 tbsp Lemon oil
- 6 Dried tomatoes drained in oil
- 50 g Sheep cheese
- 2 tbsp Grated Parmesan
- 50 g Sliced and roasted almonds
- Salt, colored pepper from the mill
- 1 tsp Italian spice mix
- 1 tsp Honey
Aside from that:
- 130 g Broccoli fresh
- 500 g Noodles of your choice, here calice (these are chalice-shaped noodles)
- Salt
To garnish:
- 4 tsp Sliced and roasted almonds
- 4 Dried tomatoes in oil, drained and diced
- 1 small handful Ruccola, chopped up a little
- Sort out the rocket, wash and drain well. Clean and wash the chilli. Peel the onion and garlic cloves, then dice everything finely. Heat 1 tbsp lemon oil in a pan, fry the chilli, onion and garlic for about 5-7 minutes. Take it from the stove and let it cool off.
- Finely puree the rocket in the food processor with 1 tablespoon of oil. Now gradually add the sun-dried tomatoes, the sheep’s cheese, Parmesan, roasted almonds, a little salt and pepper, the spice mixture, the fried vegetables and the honey. Puree everything with the remaining oil until smooth, then season again to taste. Let it steep until serving. Clean the broccoli, cut into small florets and wash.
- Cook the broccoli and pasta in boiling salted water until they are firm to the bite and drain. Mix the pasta in portions with the pesto and spread the broccoli florets on top. Finally, garnish with the roasted almonds, sun-dried tomatoes and a little rocket and serve.
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