Ingredients
>
1 head broccoli
>
1 (7.5 oz) jar roasted red peppers
>
1 cup cream
>
1 bunch fresh curly parsley
>
1 cup toasted almonds
>
2 cloves garlic
>
1/3 cup olive oil (+ ½ tbsp for frying)
>
1 (13.2 oz) pkg whole wheat spaghetti
>
1 (8 oz) pkg cherry tomatoes on the vine
Steps
1
Cut the broccoli into small florets. Peel the remaining stem and slice into pieces. Drain the peppers.
2
Set the peppers and cream in a tall glass and purée using a hand blender. Remove peppers and clean glass.
3
Cut the parsley and chop the almonds coarsely. Mince the garlic.
4
Add the parsley, almonds, and ⅓ cup olive oil into the clean glass and purée to make pesto. Season with salt (in moderation) and pepper.
5
Cook the pasta according to package directions until al dente. Meanwhile, heat ½ tbsp oil in a frying pan and fry the garlic for 1 min.
6
Add the pepper sauce to the garlic. Season with salt (in moderation) and pepper and cook 5 min. on low heat.
7
Meanwhile, boil the broccoli, 4 min. and drain well. Add to the sauce and warm for 2 min.
8
Drain the pasta and mix with the sauce.
9
Divide among 4 plates, place the tomatoes on top and serve with a side of pesto.
