Orecchiettes with broccoli, pine nuts and lemon {vegan}
Ici on adore les pâtes (en même temps qui n’aime pas ?!), mais j’avoue que j’aime bien les pâtes quand elles forment un plat bien complet, équilibré et gourmand. Les orecchiettes au brocoli sont un grand classique italien, normalement à la crème, que j’ai voulu revisité en un plat de pâte d’hiver un peu plus frais (j’en convient que c’est un peu contradictoire de dire ça, surtout si vous associez l’hiver aux plat en sauces !). Bref cette version est tout en fraîcheur grâce au citron et au piment et franchement elle est parfaite, un vrai plat de pâtes 5 stars !
Pasta is the ultimate family dish,
it has just the spice you can omit for the kids (according to their habit) and here we go my kiki (ok I'm leaving !). If you can't find sprockets, you can replace them with crushed hazelnuts or even walnuts (if I can place my city a little from time to time !!!). In any case, I hope you like the recipe as much as we do. !
Orecchiettes with broccoli, pine nuts and lemon {vegan}
POUR 4 PEOPLE
- 400 g d’orecchiettes
- 1 head of broccoli
- 5 cloves of garlic
- 30 g pine nuts
- The zest of half a lemon
- A good pinch of Espelette pepper
- Olive oil
- Salt and pepper
- Divide the broccoli into small florets and cook it 10 minute steam.
- Meanwhile, cook the orecchiettes in boiling salted water for the time indicated on the packet..
- In a skillet, heat a good drizzle of olive oil and brown the minced garlic cloves for 3-5 minutes over medium heat then set aside.
- In the same frying pan, toast the pine nuts 2 minutes then reserve.
- Once the broccoli is cooked, put them in the frying pan, add a little olive oil if necessary then add the drained pasta then a good pinch of chilli, cooked garlic, pine nuts and lemon zest. add salt and pepper
- Serve immediately.
