Summary

Ingredients

• 400 g broccoli, rouhly
• salt
• 200 g pasta, farfalle (or other pasta e.. penne)
• 50 g hazelnuts, chopped (or almonds)
• 2 tablespoon crème fraîche
• 200 ml cream, (or coffee milk)
• salt
• pepper
• nutmeg
• Vegetable broth, (powder)
• 60 g cheese (pecorino), rated

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Instructions

1. Roast the hazelnuts in the oven. Clean the broccoli, cut into florets and cook in salted water until firm to the bite. Remove the broccoli and cook the pasta in the broccoli water until al dente. In the meantime, puree half of the broccoli and crème fraîche in a tall container. Bring the cream or coffee milk to the boil in a saucepan, add the vegetable paste and season with salt, pepper, nutmeg and vegetable stock. Mix the pasta with the grated cheese, mix in the broccoli florets and pour the sauce over them. Sprinkle with the nuts