Broccoli Pesto Pasta : Original Italian recipe

INGREDIENTS (for 4 people): 

400 g (14 oz) of spaghetti
400 g ( 14 oz) broccoli
50 g (2 oz) of grated pecorino cheese
1 clove of garlic
1 tablespoon pine nuts
extra virgin olive oil
salt and pepper

PROCEDURE: 

Clean, wash and boil the broccoli in plenty of lightly salted water. Scolari (reserving the cooking water) and allow to cool.

Pesto

Place it in the bowl of food processor, combine pine nuts, garlic, and 4-5 tablespoons of oil.

Whisk briefly, and if you need to add more oil until creamy full-bodied.

Add the cheese, pepper and salt to taste.

Cook the spaghetti in the cooking water of broccoli, drain when al dente

Toss with pesto, ripassarli in the pan, adding a ladle of cooking water from the pasta and sprinkle with grated cheese.

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