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🍝 Pasta with Broccoli

708 kcal · 30 min

Ingredients

• 50 g cashew nuts
• 1 clove of garlic
• 1 handful cilantro leaves
• 2 handfuls basil
• 3 tbsp sesame oil (mild)
• 4 tbsp olive oil
• 1 splash lemon juice
• salt
• pepper (from the mill)
• 1 broccoli (approx. 500 g)
• 500 g pasta (e.g. Campanelle)
• 1 red chili pepper

Instructions

1. 1. Toast the cashew nuts briefly in a hot pan and then let them cool down.
2. 2. Peel the garlic. Wash the coriander and basil leaves, shake them dry and puree them together with the garlic, the nuts, the sesame oil, 3 tbsp olive oil to a creamy sauce. Season with lemon juice, salt and pepper.
3. 3. Clean the broccoli, wash it and divide it into individual florets. Cook the pasta in a large pot of salted water. Add the broccoli about 5 minutes before the end of the cooking time of the pasta and cook both al dente.
4. 4. Wash the chili, cut it lengthwise, remove the seeds and chop it finely. Sweat it in a pan in the remaining oil.
5. 5. Drain the pasta and broccoli, let them drain and add them to the chili. Stir in the pesto sauce and serve everything on deep plates.

Nutrition per serving

• kcal: 708
• Protein: 24 g · Fett/Fat: 25 g · Carbs: 95 g