The Veggie Sisters

Νόστιμες και υγιεινές χορτοφαγικές συνταγές
Παπαρδέλες με άρωμα ανατολής και πέστο μπρόκολου
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Spicy papardelle and broccoli pesto

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Hello, my dear friends! As I have told you in previous posts, the fact that I have become vegetarian has not made my life difficult at all! But if somebody told me that I could not eat pasta for the rest of my life, I would hate him! I adore pasta, all kinds of it: spaghetti, penne, linguini, fusili whatever! I could live on pasta and be extremely happy! Today I am sharing with you a tasteful pasta dish with broccoli (a healthy veggie packed with antioxidants) and a yummy tomato sauce with 12 spices! I also made a broccoli pesto and enjoyed it on rusks.
Christmas is on its way and it is this time of year that we give presents to friends and family. The Yoleni’s online delicatessen offers a rich variety of ready made gift baskets

Παπαρδέλες με άρωμα ανατολής και πέστο μπρόκολου
Παπαρδέλες με άρωμα ανατολής και πέστο μπρόκολου

Ingredients (serves 3):
300 gr. «Andritsena» papardelle
250 gr. Dolopia tomato sauce with 12 spices
300 gr. broccoli
100 gr. anthotiro (a greek soft cheese similar to ricotta)
3 Tbsp pine nuts
4 Tbsp «Olvia» extra virgin, organic olive oil
«Threpsi» sea salt in flakes
pepper
3 Tbsp sesame seeds

πέστο μπρόκολου
πέστο μπρόκολου

for the broccoli pesto

200 gr. broccoli
1 garlic clove
4 Tbsp pistachios
3κσ «Olvia» extra virgin, organic olive oil
1 Tbsp water
«Threpsi» sea salt in flakes
pepper
Astarti organic Barley paximadi (rusk)

Παπαρδέλες με άρωμα ανατολής και πέστο μπρόκολου
Παπαρδέλες με άρωμα ανατολής και πέστο μπρόκολου

Instructions:
for the pasta
Cook broccoli florets in boiling water for 4 minutes. Drain and set aside. In the meantime cook pasta. In a saucepan saute pine nuts. Add broccoli and the sauce and season with salt and pepper. Cook for about 3-4 minutes. Serve on pasta. Top with cheese and sesame seeds. Enjoy!

πέστο μπρόκολου
πέστο μπρόκολου

for the broccoli pesto

In a blender pulse cooked broccoli with garlic, pistachios, olive oil. Season with salt and pepper. If too thick, pour 1Tbsp of water (ideally the water in which pasta was cooked). Spread pesto on rusks. If any left, store in fridge. It would be great as pasta sauce or spread in sandwiches.