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Emilia

Emilia Molinari

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Recipe

Conchitas Pasta with Broccoli and Pesto

40 mins
Low
4
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This dish loves children and they eat their pasta with vegetables, you have to try it.
Learn more about Emilia Molinari

Ingredients

8 portions
  • 2 cups basil
  • 2 tablespoons pinion
  • 2 cloves garlic
  • salt
  • 1/2 cups parmesan cheese
  • 3 tablespoons cheese
  • 1/2 cups olive oil
  • 450 grams pasta, of conchitas or little screws
  • 1 head broccoli, only the little flowers
  • 3 tablespoons butter, (optional)

Preparation

Put the first 6 ingredients in the food processor and process to have a paste cleaning the container with the spatula from time to time. Put 1/2 cup of olive oil and stir until you have the desired consistency, you can add more to taste.
Cook the pasta in 3 liters of boiling water with 2 tablespoons of salt, 5 minutes before the pasta is ready to put the broccoli. Strain and move to the platter and if you want to put the butter moving gently, put some pesto stir and serve hot.

TIPS

The broccoli has to be a little firm, do not go overcook it.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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