Broccoli and hazelnut pesto pasta » Otago Farmers Market
Ingredients - 400g spaghetti - 1kg broccoli, cut into florets, stems thinly sliced - 55g (⅓ cup) hazelnuts, toasted - 1/2 garlic clove, thinly sliced - 185ml
Ingredients
- 400g spaghetti
- 1kg broccoli, cut into florets, stems thinly sliced
- 55g (⅓ cup) hazelnuts, toasted
- 1/2 garlic clove, thinly sliced
- 185ml (¾ cup) extra virgin olive oil
- 60g (⅔ cup) shredded vegetarian hard cheese (or parmesan)
- Finely grated extra cheese, to serve
- Extra hazelnuts, lightly crushed, to serve
- Extra cooked broccoli florets, to serve
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