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194: © 1997-2024, Vegi-Service AG, CH-9315 Neukirch (Egnach),  www.vegusto.ch 

Treat yourself with Vegusto: Recipe No. 194

Snazzy penne with broccoli No-Moo pesto

Everyone loves pasta! Here, we present a sophisticated pasta sauce with a spicy piquancy, roasted nuts and nutrient-rich broccoli.

Preparation

Cook the penne in salted water until al-dente according to the instructions on the packet. Drain off the cooking water through a sieve. Retain 100 ml of this cooking water. Keep the penne warm in the pot.
Wash the broccoli and cut into finger-sized pieces. Peel the thick stem and cut into 2 cm pieces.
Cook the broccoli in a steamer for 8 minutes until it is soft. If you don't have a steamer, cook the broccoli pieces in plenty of salted water and then drain off the cooking water.
In the meantime, break up the nuts into coarse pieces in a mortar, or using a glass, and roast them without fat in a non-stick pan until the nuts gives off a wonderful smell.
Roughly grate the No-Moo, Piquant
In a tall container, using a blender, puree the still hot broccoli, the cooking water, the grated No-Moo and the nuts until you have a fine mixture. If your pesto has become too firm, add a little more cooking water.
Season the broccoli pesto with the lemon juice, pepper from the mill and, if desired, some salt.
Mix the pesto into the penne before serving.

The pesto will keep in the refrigerator for a few days. It also goes very well with potatoes or rice.