Pasta with broccoli and almonds

Ingredients

• Durum wheat semolina orecchiette320 g
• Broccoli (florets)600 g
• Flaked almonds60 g
• Garlic2 cloves
• Fresh chili pepper1
• Extra virgin olive oil60 ml
• Fine salt12 g

Allergens

Tree nuts, Gluten

Method

1. Clean the broccoli by separating the florets and peeling the tender part of the stem, cutting it into small cubes.
2. In a non-stick pan, toast the flaked almonds over medium heat for 3-4 minutes until golden and fragrant; set aside.
3. Bring a large pot with about 4 liters of water to a boil and add 10g of salt.
4. Drop the broccoli into the boiling water and cook for about 4 minutes from the moment the water returns to a boil.
5. Add the orecchiette to the same pot as the broccoli and continue cooking according to the package instructions.
6. Meanwhile, in a large skillet, heat the extra virgin olive oil with the crushed garlic cloves and chopped chili for 2 minutes over low heat.
7. Before draining the pasta, take a ladle of cooking water and pour it into the skillet with the sautéed base, removing the garlic.
8. Drain the orecchiette and broccoli al dente and transfer them directly to the skillet; sauté over high heat for 2 minutes to create a creamy emulsion.
9. Turn off the heat, adjust salt if necessary, add the toasted almonds and a drizzle of raw oil before serving.