Ingredients:
- 350 g broccoli
- 240 g linguine
- 1 clove of garlic
- Extra virgin olive oil
- Salt
- Pepper
- Peperoncino Erotico Peperita BIO n° 3
- Pecorino cheese
Start by preparing the broccoli: clean them thoroughly, cutting off the florets and the tender parts, discarding the tougher, fibrous sections. Rinse the florets under running water and then boil them in a pot with plenty of salted water, along with a clove of garlic. You’ll use this same cooking water to cook the pasta later, so you won’t lose any of the flavors.
Once the broccoli are cooked, use a slotted spoon to remove them from the water along with the garlic. Set aside a few florets for the final decoration, while the rest should be blended together with the garlic, a drizzle of extra virgin olive oil, a few tablespoons of cooking water, a teaspoon of Peperoncino Erotico n° 3, salt, and pepper. Continue blending until you achieve a smooth and creamy consistency. At this point, your broccoli cream is ready—set it aside for later.
Now, it’s time to cook the linguine. Immerse them in the broccoli cooking water and cook until al dente. Once they’re ready, drain and transfer them to the pan with the broccoli florets you had set aside. Add the blended broccoli cream as well and mix everything together so that the pasta absorbs the flavors of the sauce.
Before serving, finish the dish with a generous grating of pecorino cheese, which adds a bold and savory note, and toss in some toasted almonds for a bit of crunch. Your linguine with broccoli cream and chili pepper are ready to impress everyone at the table!
