Pasta with broccoli pesto

Pesto, broccoli and Centine Rosé is such a perfect combination that we wanted to patent it. But we always remember it at lunch time. Indeed, by the way: buon appettito!

Pesto, broccoli and Centine Rosé is such a perfect combination that we wanted to patent it. But we always remember it at lunch time. Indeed, by the way: buon appettito!

Ingredients for 4 portions

• 350g of short pasta
• 450g of broccoli tops
• 2 tbsp of Extra Virgin Olive Oil
• Grated rind of a lemon
• 3 tbsp of toasted hazelnuts
• Salt and pepper

Preparation: 15 minutes

Dip the broccoli tops in a pan of slightly salted boiling water and cook for 5-7 minutes, then remove them with a slotted spoon and transfer them to a food processor or blender. Add half of the grated lemon rind, 2 tablespoons of olive oil, and 2 tablespoons of toasted hazelnuts, and blend to a creamy mixture, adding a couple of tablespoons of cooking water if necessary. Season the broccoli pesto with salt and pepper to taste and set aside. Add the pasta to the pan with the boiling water where you previously cooked the broccoli, and proceed with cooking. In the meantime, take 2 tablespoons of pasta cooking water and set aside, drain the pasta and put it back in the pan. Add the broccoli pesto to the pan with the pasta, followed by the pasta cooking water previously set aside and mix all the ingredients. Turn off the heat, season the pasta with the remaining grated lemon rind and toasted hazelnuts, season with a drizzle of raw oil and black pepper to taste, and serve immediately.