23 feb 2010

Linguini with broccoli, almonds and pistachios

500 g linguine
500 grams of broccoli
1 onion, shallot
10 peeled almonds
30 grams of granulated pistachios
extra-virgin oil
salt and pepper

In a pan fry the onion cut in round slices with oil, add broccoli, washed and cut into pieces, taste the broccoli with the garlic, add a bit of cooking water and cook for about 10 minuts. Meanwhile cook linguine al dente and drain in the pan with the broccoli, mix everything together and sprinkle with chopped almonds and pistachio kernels and white pepper

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