Spaghetti Fini Al Pesto Di Broccoli
Spaghetti Fini with broccoli pesto sauce

Fini is one of the finest types of pasta. Due to the minimal diameter (1.35 mm) and rough surface, it absorbs the sauce perfectly, so the taste of the dish becomes deep and expressive. And, of course, you want more!

Ingredients
Spaghetti Fini made by trademark «Schedro»
180 g
Broccoli
200 g
Hazelnut
50 g
Parmesan cheese
30 g
Olive oil
70 ml
Salt
according to your taste
Bead crumbs
according to your taste
Fresh ginger
according to your taste
Step 1

First you need to make pesto sauce. Broccoli should be divided into inflorescences and boiled in salted water (7-10 minutes) and left to cool. Do not pour out the water in which the broccoli was cooked – it will be needed for the sauce.

Step 2

In a blender, mix broccoli, hazelnuts, Parmesan cheese, olive oil, salt. Whip this mass to a creamy condition. If necessary, add a few tablespoons of water remaining after cooking broccoli.

Step 3

Boil the spaghetti Fini in salted water until al dente (see cooking time on the package)

Step 4

Heat olive oil (2 tablespoons) in a frying pan, add breadcrumbs and grated ginger according to your taste, fry for a few minutes. Mix ready spaghetti with pesto sauce. Serve pasta seasoned with breadcrumbs and ginger. Bon appetit!

Bon appetit!

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