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Tuesday, February 23, 2021

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 3/4th of the blanched broccoli. Sauté the remaining 1/4th broccoli with ½ tbsp oil, salt, ½ tsp black pepper powder and Italian seasoning.

In a food processor, add roasted almonds, the reserved 3/4th 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!


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