Ingredients for 4 people:
400g of corn and buckwheat casarecce (FOG pasta lab)
250g of clean broccoli
30g of blanched almonds
30g of grated pecorino (sheep cheese)
30g of EVO oil
Salt and chili pepper
Boil broccoli for 10-15 minutes until they are soft, drain and put it in a bowl with water and ice to keep its color vivid. Grind almonds in a mixer adding broccoli, grated pecorino, salt and oil to make a homogenous pesto sauce. Boil pasta, drain it and stir-fry in a pan for a few minutes with the pesto. Grate chili pepper and almonds on it and serve it.