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Tagliatelle with nut pesto and broccoli

Ingredients for 4 people

Nut pesto

Here’s how

  1. For the pesto, pluck the parsley from the stems, mix with olive oil, nuts, Sbrinz, Schabziger and garlic cloves to a not too fine paste, season with salt and pepper.
  2. For broccoli, cut off the stem, peel and cut into sticks, break flowers into small florets.
  3. In a large saucepan, heat plenty of salted water, add tagliatelle, cook until al dente, add broccoli and cook for the last 4 minutes, drain, mix in a warmed bowl with the olive oil, immediately arrange in warmed plates.
  4. Add a tablespoon of pesto on top or serve pesto separately.