John Myers
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Pasta: Farfalle with Paprika-almond Pesto and Broccoli
The perfect pasta: farfalle with paprika-almond pesto and broccoli recipe with a picture and simple step-by-step instructions.
For the pesto:
- 200 g Paprika strips inlaid, glass
- 5 tbsp Chopped almonds
- 1 small Clove of garlic
- 1 tbsp Fresh thyme leaves, rinsed
- 10 Fresh basil leaves, rinsed
- 40 g Spanish pepper salami
- 100 g Feta cheese, rest
- 25 g Pecorino, rest
- 1 tbsp Paprika pulp, tube
- 3,5 tbsp Vegetable oil
For seasoning:
- Salt, colored pepper from the mill
- 0,5 tsp Honey liquid
Further ingredients:
- 500 g Frozen broccoli
- 500 g Farfalle
- 1 size Onion red
- 1 tbsp Butter
- 2 tbsp Parmesan, grated, rest
- 3 tbsp Pecorino grated, rest
Aside from that:
- Some basil for garnish
- Drain the pepper strips. Roast the almonds in a pan until golden brown and leave to cool. Peel off the clove of garlic. Coarsely chop the garlic, basil leaves, paprika salami, feta cheese and pecorino cheese. Crush everything together with the thyme leaves, almonds, paprika pulp and oil in the food processor until you have a fine pesto. Season to taste with a little salt, pepper and honey. Let it steep until serving.
- Bring two saucepans of salted water to a boil. Cook the Farfalle according to the instructions on the packet, and cook the broccoli florets for 7-9 minutes, depending on the size. In the meantime, peel and dice the onion. Heat the butter, sweat the onion cubes until translucent. Mix the Parmesan and pecorino cheese.
- Drain and drain the fall trap and broccoli (cut the broccoli a little smaller if necessary). To serve, mix the Farfalle with a portion of pesto, then fold in the broccoli florets and onions. Sprinkle with some grated cheese and garnish with basil. Serve and enjoy. This fits z. B. a green salad with lemon vinaigrette. Have fun trying it out and enjoy your meal :-)!
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