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