PASTA WITH ZUCCHINI PESTO SAUCE AND BROCCOLI

After the Christmas binges all what we need is simple, healthy fresh food. But this does not mean tasteless!

This pasta with zucchini pesto sauce, broccoli and walnuts is a light, healthy and fast but tasty dish to prepare.

Ingredients (for 2 servings)

160/180 gr pasta
250 gr broccoli
1 small zucchini
25 gr rucola
3/4 anchovy fillets, in oil, drained
3 tablespoons of Parmesan
salt, pepper
1 tablespoon olive oil
10 walnuts


Preparation

1. Prepare the broccoli: cut the florets from the broccoli stem. Chop the stems into small pieces. Rinse them under running water.

2. Bring a large pot of salted water into boil. Add the pasta and after a few minutes add the broccoli. Cook al dente.
TIP: broccoli are ready in 5/7 minutes. If your pasta requires 11/12 minutes to be al dente, add the broccoli after 5 minutes.
I have opted for orecchiette, a typical type of pasta of South Italy, perfect for this recipe because it ''traps'' the sauce.

3. Meanwhile, chop the zucchini into small pieces. Place zucchini, rucola, Parmesan, anchovy fillets, olive oil and 5 walnuts in a food processor or blender. Blend until the cream is smooth. If needed, add a tablespoon of water. Season with salt and pepper to taste.
TIP: you might substitute the walnuts with one tablespoon of pine-nuts. If you want to have an even more tasty sauce, add some feta or goat cheese. 

4.  Pour the sauce in the pot used to boil the pasta and heat it up for a few seconds. Toss into the pot also the pasta and broccoli. Stir well and serve immediately. Garnish with the remaining walnuts, coarsely chopped.

5. Buon appetito!