BROCCOLI PESTO SPAGHETTI

 

INGREDIENTS:

 

Spaghetti / Pasta	250 gm
Broccoli	1 large head
Coriander leaves	1 cup
Pudina/Mint leaves	10-12
Green chili	1-2
Lemon juice	1 tbsp
Almonds	10-12
Oil	2 tbsp
Salt	As needed
Black pepper powder	1 tsp
Italian seasoning	1 tsp

 

METHOD:

Cook the spaghetti or pasta as per package instructions. Reserve ¼ cup of pasta water before draining.

Also, dry roast the almonds on low med flame until the skin are lightly browned. Once done, keep aside to cool down the roasted almonds.

Cut the broccoli into florets. Wash and blanch the broccoli for 3-4 mins. Reserve 3/4^th of the blanched broccoli. Sauté the remaining 1/4^th broccoli with ½ tbsp oil, salt, ½ tsp black pepper powder and Italian seasoning.

In a food processor, add roasted almonds, the reserved 3/4^th blanched broccoli, coriander leaves, mint leaves, green chili, salt and 1 tsp black pepper. Pulse and grind everything into a smooth paste.

In between stop the processor and scrap the sides. Also add 1 tbsp oil and 1 tbsp lemon juice. Once the everything has been ground into semi-fine paste.

In a wide pan, heat ½ tbsp oil and add spaghetti. Mix in the broccoli pesto and roasted broccoli florets well with the spaghetti. Add 2-3 tbsp of reserved pasta water if needed.

Serve the warm broccoli pesto spaghetti with few almond slices on top and enjoy!