PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  • 400 gr blanched broccoli
  • 1 clove garlic, minced with the garlic mandoline
  • 200 gr of ricotta
  • 100 gr roasted hazelnuts
  • 150 ml chicken stock
  • 5 tablespoons olive oil
  • Salt and pepper

PREPARATION:

  1. Blanch the broccoli and set aside.
  2. Heat the olive oil in a 24cm Granit pan and sauté the reserved broccoli and garlic for 3-4 minutes. Set aside.
  3. Bring enough salted water to the boil to cook the pasta.
  4. Meanwhile, blend the ricotta, hazelnuts and broth in a blender to form a sauce.
  5. Return the broccoli to the heat and add the sauce and cooked pasta.
  6. Toss to coat and serve.