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Pasta with broccoli

Pasta with broccoli

Kitchen: MediterraneanDifficulty: Simply
Servings

2

Servings
Preparation time

5

Minutes
Cooking time

10

Minutes
Total time

15

Minutes

Ingredients

  • 20 g pine nuts

  • 1 clove garlic, chopped

  • 400 g broccoli

  • 4 stalks flat leaf parsley

  • 180 g shell noodles 

  • Sea salt

  • 4 tablespoons olive oil

  • 25 g dried figs 

  • 1 tsp organic lemon zest, finely grated

  • 2 tablespoons lemon juice

  • dried chili flakes

  • Vegan parmesan, freshly grated

Instructions

  • Roast pine nuts in a pan without fat until golden brown and remove. Cut garlic into fine slices. Clean broccoli and cut into 1 cm thick slices from the front towards the stalk. Peel stalk and cut into small pieces. Pluck parsley leaves from stems and chop.
  • Cook pasta in plenty of boiling salted water according to package directions until al dente. Add the broccoli 3 min. before the end of the cooking time.

  • Heat 3 tbsp. oil in a large frying pan. Sauté garlic and figs in it over medium heat for 2 min. Skim off approx. 100 ml pasta cooking water, pour into the garlic mixture and bring to the boil.
  • Drain the pasta and broccoli. Mix in the pan with the garlic-oil mixture. Season with lemon zest and juice, salt and chili flakes. Drizzle with 1 tablespoon oil and serve sprinkled with pine nuts, parsley and vegetable parmesan.
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