Spaghetti with broccoli and pistachio cream

Ingredients for 4 servings:

• 500g spaghetti
• 500 g broccoli
• 1 onion(s)
• 50 g pistachios, ground
• 400 ml vegetable stock
• 150 g crème fraîche
• 1 tbsp lemon juice
• oil
• capers
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

First, boil water for the spaghetti. Cut the broccoli into small florets, wash them, and cook them in salted water until al dente. Rinse with cold water and finely chop about 1/4 of the cooked amount. Add the spaghetti to the boiling water and cook until al dente. Meanwhile, finely dice the onion and sauté it in oil until translucent. Add the chopped broccoli and sauté briefly. Add the crème fraîche, vegetable stock, and ground pistachios and bring to a boil. If the cream isn’t quite smooth enough, you can puree everything again with a hand blender, if desired. Finally, season the cream with salt (be careful if you used salted pistachios!), pepper, and lemon juice. Then stir in the capers, if desired. Serve with the spaghetti.