A simple but tasty first course, linguine with broccoli and almond cream is mouth-watering. Creamy and delicate, everyone likes them.
If you’re tired of the usual first dishes of pasta and you would like to try something different you absolutely must try the linguine with broccoli and almond cream.
A combination that perhaps would never have occurred to you, yet these two ingredients have a flavor that pairs perfectly with each other.
Furthermore, the creaminess of the vegetable contrasts with the crunchiness of the almonds it is irresistible. And the delicate flavor will enhance the flavor of the pecorinowhich adds an extra touch.
If you prefer you can also add a little chilli to make this dish even more irresistible. Quick and easy, the peculiarity is given by the fact that the pasta must be cooked in the same cooking water as the broccoli, to preserve all its flavour. Let’s see how they prepare.
Broccoli and almond cream linguine: ingredients
- 240 g of linguine
- 350 g of broccoli
- 1 clove of garlic
- 100 g flaked almonds
- extra virgin olive oil
- Salt to taste
- pepper as needed
- pecorino to taste
How they prepare
To prepare these delicious linguine with broccoli and almond cream first you have to clean the vegetables. Cut the tufts with the softer part, eliminating the harder central core, then wash them. Engrave the prawns with a knife in order to shorten the cooking time and dip them in a pan full of salted water together with a clove of garlic. When they are soft, drain them but without throwing away the water, which you will need to cook the pasta, and keep a few florets aside. Blend all the others together with the garlic clove together with a drizzle of extra virgin olive oil and diluting with very little cooking water.
Heat a non-stick pan on the stove and toast the almond flakes until golden but not blackened, then set aside. In the same pan, heat a drizzle of extra virgin olive oil and review quickly the whole broccoli florets that you had kept aside.
Heat the broccoli cooking water, bring to the boil and cook the pasta for the necessary time, leaving it slightly al dente. Once cooked, drain and add to the pan together with the broccoli, add the cream and sauté for a few moments amalgamating Well. When serving, sprinkle with grated pecorino and toasted almonds. The linguine with broccoli and almond cream is ready.
