Informations supplémentaires
25 min.
|
785 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Cut the broccoli into pieces. Roughly chop the basil and the spinach. In a pan over medium heat, toast the pine nuts for 3-4 minutes. Once colored, immediately transfer to a bowl so that they do not burn.
2. Cook the broccolis
Spread the broccoli on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 12-15 minutes.
3. Cook the pasta
Bring a pot of salted water to a boil. Add the pappardelle. Cook for 7-8 minutes. Before draining, keep about 1 cup of the pasta cooking water. Drain and set aside.
4. Make the pesto
In a mixer or using an arm blender, make a puree with the spinach, the basil, half of the pine nuts, half of the grana padano and 60 2P | 90 3P ml of olive oil. Mix well and season with salt and pepper. Children are often interested in seeing a blender in action, take the opportunity to show them the ingredients that go into the sauce, they will be curious to taste it.
5. Assemble
Mix the pappardelle with the broccoli and the pesto. Add some of the pasta cooking water, depending on the desired consistency. Mix well.
6. Plate your dish
Serve the pesto pappardelle. Garnish with the rest of the grana padano and the pine nuts. Bon appétit!
180gEgg Pappardelle Pasta
50gBaby Spinach
50gGrana Padano Cheese
20gPine Nuts
1unitBasil
0.5unitBroccoli
What you need
Pan, baking sheet, pot, strainer, bowl, arm blender.
785 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
81g
27%
fat
42g
65%
cholesterol
22mg
7%
fiber
7g
28%
protein
24g
saturated
8g
40%
sodium
531mg
22%
sugar
5g
trans
0g