Servings:
4
Prep time:
15
Cooking time:
30
INGREDIENTS
- - 500 grams of broccoli
- - 320 g of whole wheat spaghetti
- - 40 g of walnuts
- - 4 tablespoons of grated ricotta
- - 2 cloves of garlic
- - 4 tablespoons of extra virgin olive oil
- - salt
- - pepper
INSTRUCTIONS
- Divide the broccoli into florets, then stew in boiling salted water for about ten minutes. Drain with a slotted spoon into a bowl and keep warm cooking water.
- Slice the garlic and put it to brown in a pan with oil. At this point add the florets, sprinkle with freshly ground pepper, stir well and continue for about ten minutes.
- Boil the spaghetti in the water of the broccoli brought to a boil; Meanwhile blend for 1 to 2 minutes the vegetables still warm along with the nuts, ricotta salata and a couple of ladles of pasta water. You have to get a smooth paste (if necessary, pour more boiling water).
- Drain the spaghetti not too dry, toss immediately with the still warm cream of broccoli and serve. If you like, fill the pot with a few flakes of salty baked ricotta and with some small little florets set aside.
