The relatively neutral taste of durum wheat pasta allows it to be combined with many ingredients and included in different types of nutrition.
Ingredients:
- Penne pasta – 250 g
- Broccoli – 400 g
- Green peas – 70 g
- White bread – 2 slices
- Pine nuts – 4 tbsp
- Basil – 3 sprigs
- Garlic – 1 clove
- Olive oil – 1 tbsp
- Salt – 1/4 tsp
- Ground black pepper – 1/4 tsp
Directions:
- Cut the crusts off the bread slices and make crumbs. Heat olive oil in a frying pan. Put the bread crumbs in, fry until golden brown, and place on napkins or paper towels to drain excess oil.
- Pour 2.5 liters of water into a saucepan. Bring to a boil, add salt, and put in the penne pasta. Cook for 10-12 minutes until done.
- Boil 1 liter of water in a separate saucepan. Divide the broccoli into florets and put them in boiling water. Drain the water after 5 minutes.
- Boil the green peas in a saucepan (5 minutes). Separate the water and peas (leave the water in another container).
- Put the basil, garlic, and ½ cup of broth in a blender bowl. Grind until smooth, then add 2 tbsp. olive oil, pepper, and salt. If necessary, you can add a little more water from the peas to the sauce.
- Mix the finished penne pasta with the sauce. Add broccoli, pine nuts, and mix thoroughly. Serve drizzled with olive oil and sprinkled with toasted bread crumbs.
- Ready pasta with broccoli and nuts will lift your spirits and whet your appetite with its colorful presentation! The original dressing of aromatic basil, tender broccoli florets, crispy nuts, and peas enriches not only the color palette, but also the taste palette of the dish, giving it a refreshing taste and an extraordinary aroma.