The pasta with broccoli and chopped almond cream is a simple and genuine first course, like the creamy half sleeves with zucchini, perfect for those who love Mediterranean flavors and creamy textures. The addition of potatoes to the broccoli creates a soft and enveloping base, while the toasted almonds add that crunchy and slightly sweet note that makes each bite irresistible. It is an ideal recipe for everyday lunches, but also to surprise guests with a vegetarian dish rich in taste and colors.
And now? Now all we have to do is get cooking!
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 18 oz broccoli
- 2 fillets anchovies in oil
- 1.75 oz almonds
- 1 clove garlic
- 3.5 tbsp extra virgin olive oil
- 2 potatoes
- 11 oz pasta
- to taste salt
Preparation
For the broccoli: you can use either fresh or frozen.
Cleaning the broccoli is a really simple operation: use a knife to remove the outer leaves and then cut the final outer part of the stem to eliminate the hardest part. Then, separate the stem from the inflorescence. Clean the stem with a peeler (removing the hardest outer part) and cut it into pieces. This way you get delicious florets ready to be cooked.
Peel the potatoes with a peeler and then cut them into cubes.
In a pan, heat the extra virgin olive oil and the garlic clove cleaned and cut in half. After a couple of minutes, add the 2 anchovy fillets in oil. Once they have dissolved, add the diced broccoli stems. Add some hot water and cook over medium-low heat.
After about 5 minutes, add the diced potatoes and cook for another 5 minutes. If necessary, add some hot water.
Then add the broccoli florets and some water (always make sure it’s hot). Adjust with salt if necessary and let it cook.
Meanwhile, put a pot with water and salt, when it boils cook the pasta al dente.
With a fork, mash the vegetables until they become like a cream.
Drain the pasta and pour it into the pan with the vegetables, if it is too dry, help yourself with some cooking water to mix and bind everything well. Stir in some grated cheese if you like.
Serve the pasta with broccoli and almond cream hot and steaming, adding, if desired, a drizzle of raw extra virgin olive oil, and the chopped and toasted almonds.
Storage
The pasta with broccoli and almonds should be served immediately, so it does not overcook. You can prepare the sauce in advance and store it in the refrigerator for a couple of days.
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