Broccoli and Pesto Bavette
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 Broccoli
- ½ cup Pine nuts
- 1 clove garlic cloves
- 1 bunch Basil (leaves picked from the stem)
- 5 Tbsps olive oil
- 1 shallot
- 0.333 cup dry white wine
- 1 cup cream (25%)
- salt
- freshly ground Black pepper
- 14 ozs Bavette (or linguine)
- 4 Tbsps Parmesan (freshly grated)
Preparation steps
1.
Clean the broccoli and divide into florets. Peel the stem and finely dice. Blanch the broccoli stem in boiling, salted water for about 2 minutes. Now add the florets and blanch for a further 3 - 4 minutes. Drain, refresh in cold water, then drain again. Place some of the broccoli florets on the side. Puree the rest of the broccoli together with the pine nuts, parmesan cheese, garlic, 2 - 3 tablespoons of water from the broccoli and the basil leaves. Stir in 4 tablespoons olive oil and season with salt and pepper. Peel and finely chop the shallot. Sauté the shallot in the remaining olive oil, then pour in the white wine and simmer. Now pour in the cream, add the broccoli florets, the broccoli pesto and simmer.
2.
In the meantime, cook the pasta in boiling, salted water until al dente, then drain. Toss the pasta in the broccoli - cream - pesto sauce, season with salt and pepper, sprinkle some parmesan cheese over the top and serve.
