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🍝 Spaghetti with Roasted Broccoli and Red Pesto with Almonds

629 kcal · 30 min · 4 servings

Spaghetti with Roasted Broccoli and Red Pesto with Almonds Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring about 5 liters of salted water to a boil in a large pot.
  2. 2. Wash the broccoli thoroughly and let it drain.
  3. 3. Remove the tough stems and cut the broccoli into small florets.
  4. 4. Add the broccoli florets to the boiling salted water for about 2 minutes.
  5. 5. Remove the broccoli from the water using a slotted spoon.
  6. 6. Rinse the broccoli under cold water in a colander and let it drain.
  7. 7. Bring the cooking water in the pot back to a boil.
  8. 8. Remove one cup of the boiling water and set it aside.
  9. 9. Peel the garlic and chop it roughly.
  10. 10. Roughly chop the almonds.
  11. 11. Wash the parsley and shake it dry.
  12. 12. Remove the thick stems from the parsley.
  13. 13. Heat 1 tablespoon of olive oil in a pan.
  14. 14. Roast the garlic and almonds in the pan for about 2 minutes.
  15. 15. Add the tomato paste and roast it for about 1 minute.
  16. 16. Place the parsley, about 100 grams of the pre-cooked broccoli, the cup of cooking water, and 6 to 7 tablespoons of olive oil into a tall container.
  17. 17. Add the roasted garlic-almond mixture as well.
  18. 18. Blend the mixture until smooth.
  19. 19. Season the pesto with salt and pepper.
  20. 20. Clean the pan thoroughly.
  21. 21. Peel the red onions and dice them finely.
  22. 22. Heat 1 tablespoon of olive oil in the clean pan over medium heat.
  23. 23. Sweat the onions for about 1 to 2 minutes until they are colorless.
  24. 24. Add the remaining broccoli.
  25. 25. Fry the broccoli for about 3 minutes until golden brown.
  26. 26. Season the fried broccoli with salt and pepper.
  27. 27. Cook the spaghetti in the boiling salted water for about 8 minutes al dente.
  28. 28. Drain the spaghetti in a colander.
  29. 29. Add the still moist spaghetti immediately back into the pot.
  30. 30. Mix the spaghetti thoroughly with the red almond pesto.
  31. 31. If the pesto is too thick, add some cooking water as needed.
  32. 32. Taste the spaghetti with pesto again and adjust seasoning with salt and pepper.
  33. 33. Plate the spaghetti.
  34. 34. Top with the fried broccoli and serve the dish.

Nutrition per serving