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🍽️ Fusilli with double broccoli and almond-raisin topping

450 kcal · 30 min · 4 servings

Fusilli with double broccoli and almond-raisin topping Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring three liters of salted water to a boil in a large pot.
  2. 2. Wash the broccoli thoroughly and divide it into small florets.
  3. 3. Halve the shallots, peel them, and chop them finely.
  4. 4. Roughly chop the almonds.
  5. 5. Add the broccoli florets to the boiling salted water.
  6. 6. Cook the broccoli for a total of about eight minutes.
  7. 7. After three minutes, remove half of the broccoli with a slotted spoon.
  8. 8. Shock this half in a sieve with cold water.
  9. 9. Place the cooled broccoli half on kitchen paper.
  10. 10. Remove the remaining broccoli half after the remaining cooking time.
  11. 11. Rinse this half with cold water and let it drain briefly.
  12. 12. Place the drained broccoli half into a tall container.
  13. 13. Bring the salted water in the pot back to a boil.
  14. 14. Add the half of the almonds, vinegar, sour cream, and olive oil to the broccoli in the container.
  15. 15. Puree the mixture until smooth.
  16. 16. Season the pesto with salt, pepper, and sugar.
  17. 17. Heat oil in a frying pan over medium heat.
  18. 18. Toast the remaining almonds in it for about one to two minutes until golden brown.
  19. 19. Season the almonds with a pinch of salt.
  20. 20. Place the toasted almonds on a plate.
  21. 21. Roughly chop the raisins.
  22. 22. Mix the raisins with the toasted almonds.
  23. 23. Cook the fusilli in the boiling salted water for about four minutes until al dente.
  24. 24. Heat one tablespoon of oil in the frying pan over medium heat.
  25. 25. Sweat the shallots in it for about two minutes.
  26. 26. Add the remaining broccoli to the pan.
  27. 27. Fry the broccoli for another two to three minutes while shaking the pan.
  28. 28. Take one cup of cooking water from the pot.
  29. 29. Drain the fusilli in a sieve.
  30. 30. Place the drained fusilli immediately back into the pot.
  31. 31. Toss the fusilli vigorously with the broccoli pesto.
  32. 32. Add some cooking water if the sauce is too thick.
  33. 33. Season the fusilli with salt and pepper to taste.
  34. 34. Plate the fusilli.
  35. 35. Garnish the dishes with the fried broccoli.
  36. 36. Sprinkle the almond-raisin mixture over them.
  37. 37. Serve the dish.

Nutrition per serving