Summary

Ingredients

• 1 small onion (s)
• 2 cloves garlic)
• 2 tablespoon butter
• 125 ml white wine, drier
• 200 g cream
• Salt and pepper from the mill
• 0.5 teaspoon ½ vegetable stock, grained
• 400 g broccoli
• 150 g taliatelle (durum wheat)
• 4 tablespoon pine nuts
• 2 tablespoon parmesan, freshly grated
• 1 tablespoon parsley, freshly chopped

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Instructions

1. For the sauce, peel and finely dice the onion. Heat the butter in a pan and sweat the onions in it over low heat until golden brown. Peel the garlic, squeeze it and add it to the onions, then add the wine. Reduce the sauce to about halfway. Pour in the cream and let the sauce reduce slightly. Season well with salt, pepper and vegetable stock.
2. Trim and wash the broccoli. Bring about 2 liters of salted water to the boil. Cook the pasta until al dente according to the instructions on the packet, drain it, catch the cooking water and pour it back into the saucepan. Roast the pine nuts in a dry pan until golden brown, stirring constantly.
3. Cut the broccoli into small florets and add to the boiling pasta water. Cook the broccoli al dente for about 5 minutes. Mix the pasta with the sauce. Carefully fold in the broccoli and place on the plates. Scatter the cheese, pine nuts and parsley decoratively on top.