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Ingredients

Adjust Servings:
600 gr Fresh Broccoli
30 gr. Pine nuts
Parsley
Lemon zest
Garlic
Salt
Paprika

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Tortiglioni Fabbri with Broccoli cream, lemon and pine nuts

An healthy gravy with seasonal vegetable

Features:
    Cuisine:
      • 35 minutes
      • Serves 6
      • Medium

      Ingredients

      Directions

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      Do you know that pasta is my favourite dish?

      Well, I love any kind of dishes but pasta is my favourite to make and to eat…I like also inventing new recipes, using different kinds of gravy, and today I decided to use broccoli as the main ingredient. Broccoli and other kinds of Cauliflower contain more than forty-five different kinds of flavonoid that prevent from premature ageing and help us to avoid seasonal illness.

      Moreover, I love eating seasonal vegetable and green is this season colour!

       

       

      Steps

      1
      Done

      Cut off the stalk of broccoli and cut the tops. Keep some of them to boil separately as to decorate the final dish. Boil the broccoli putting them in boiling and salted water for about 7 minutes. Drain and blend them with a hand-held blender adding some olive oil and some boiling water.
      In a casserole place paprika and pine nuts and make them brown for a few minutes.
      Slice garlic and lemon chest in thin stripes and put them in a frypan. Make them fry slightly until the garlic is light brown.
      Bring to the boil the water, salt it and when it starts boiling again, put the dry pasta and make it cook for 8/9 minutes (it depends on the time written on the sachet, Tortiglioni from Pastificio Fabbri, has a time of cooking of 10 minutes). It is important to take the pasta out of the water two minutes before and put it in the frypan with garlic and lemon zest. Toss the pasta and the sauce together. At the end add the pine-nuts and dust with minced parsley.
      Warm the broccoli sauce and put two tablespoons on the bottom of a plate. Put some pasta on it and serve with some broccoli and lemon slices on the top.

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