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194: © 1997-2026, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 4 Servings
500 g penne
100 - 150 ml penne cooking water
300 g broccoli
50 g macadamia- or hazelnuts [Order No: 189]
150 g No-Moo, Piquant [Order No: 403]
1 tbsp lemon juice
Pepper, salt
Treat yourself with Vegusto: Recipe No. 194
Everyone loves pasta! Here, we present a sophisticated pasta sauce with a spicy piquancy, roasted nuts and nutrient-rich broccoli.
Ingredients for 4 Servings
500 g penne
100 - 150 ml penne cooking water
300 g broccoli
50 g macadamia- or hazelnuts [Order No: 189]
150 g No-Moo, Piquant [Order No: 403]
1 tbsp lemon juice
Pepper, salt
Preparation
Cook the penne in salted water until al-dente according to the instructions on the packet. Drain off the cooking water through a sieve. Retain 100 ml of this cooking water. Keep the penne warm in the pot.
Wash the broccoli and cut into finger-sized pieces. Peel the thick stem and cut into 2 cm pieces.
Cook the broccoli in a steamer for 8 minutes until it is soft. If you don't have a steamer, cook the broccoli pieces in plenty of salted water and then drain off the cooking water.
In the meantime, break up the nuts into coarse pieces in a mortar, or using a glass, and roast them without fat in a non-stick pan until the nuts gives off a wonderful smell.
Roughly grate the No-Moo, Piquant
In a tall container, using a blender, puree the still hot broccoli, the cooking water, the grated No-Moo and the nuts until you have a fine mixture. If your pesto has become too firm, add a little more cooking water.
Season the broccoli pesto with the lemon juice, pepper from the mill and, if desired, some salt.
Mix the pesto into the penne before serving.
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