Spaghetti with super creamy avocado-pine nut pesto and broccoli

Ingredients for 4 servings:

• 500 g broccoli
• 500g spaghetti
• 1 organic lemon(s)
• 20 g basil
• 2 garlic cloves
• 2 avocados
• 20 g pine nuts
• 40 g Parmesan
• 1 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

high in fiber

Cut the broccoli into small florets. Bring a large pot of water to a boil, season well with salt, and cook the spaghetti for about 8-9 minutes until al dente. After 4 minutes, add the broccoli florets. Once the cooking time is over, skim the broccoli and drain the spaghetti through a sieve, reserving some of the cooking water. Alternatively, you can cook the pasta and broccoli separately. In the meantime, grate the lemon zest, halve the lemon, and squeeze out the juice. Pick the basil leaves and blanch the garlic. Halve the avocado, remove the pit, and scoop out the flesh from the skin. In a small pan, roast the pine nuts without adding any fat until they are pleasantly fragrant. Remove from the pan and set aside. In a tall mixing bowl, use an immersion blender to purée the avocado flesh with 2 tablespoons of lemon juice, lemon zest, 1 tablespoon of olive oil, garlic, basil, and half of the pine nuts until you get a smooth pesto. Season with salt and pepper to taste. If the pesto is too thick, add a little pasta water. Grate or finely shave the Parmesan cheese. Mix the spaghetti with the avocado and pine nut pesto and serve on plates. Place the broccoli on top and sprinkle with the remaining pine nuts and Parmesan cheese.