lemony broccoli pasta with pistachio pesto & pecans
by marica vippolis serio
This culinary delight typically features al dente pasta generously coated in a luscious sauce infused with the bright and tangy essence of fresh lemon juice.
ingredients
3 lemons, sliced into ½ cm slices
3 garlic cloves, skin on
1 broccoli head, cut into florets
½ cup pecans
Few sprigs of thyme
½ cup evo oil
3 tbs honey
100 g pistachio pesto
350 g spaghetti
Salt & pepper to taste
Grated parmesan to serve
method
Preheat your oven at 200°C. Lay the lemon slices and broccoli florets on an oven tray covered with parchment paper. Drizzle with the oil and honey, sprinkle with salt and pepper. Add the garlic cloves, pecans and thyme. Bake for about half an hour or until golden brown.
Cook the spaghetti in a large pot of salted boiling water. Keep half cup of the cooking water and drain while still al dente. Mix the spaghetti in a large frying pan with the pistachio pesto and the reserved cooking water. Add all the vegetables, discard the thyme sprigs and give it a good stir.
Serve with grated parmesan. Enjoy!