Rigatoni con broccoli e noci

Ingredienti

• 60 g White Bread
• 120 ml Whole Milk
• 1 Broccoli
• 2 Clove Garlic
• 75 g Walnut
• 25 g Basil
• 500 g Rigatoni
• 60 g Parmesan
• 0.5 tsp Chilli Flakes
• 1 Pinch Nutmeg
• Salt
• Black Pepper
• Extra Virgin Olive Oil

Preparazione

1. 1

   Bring a large pan of salted water to a boil.

2. 2

   Cut your bread into cubes and add them to a bowl. Pour over your milk and leave the bread to soak.

3. 3

   Cut your broccoli head into florets, cutting any extra stalk into similar sized pieces. Finely chop your garlic.

4. 4

   Pop the broccoli into your boiling water pan and cook the broccoli for 4 mins until tender. Lift out of the pan with a slotted spoon and pop them in a bowl of iced water.

5. 5

   Toast your walnuts in a dry frying pan. Roughly chop 25g of them and set them aside.

6. 6

   Pop your remaining walnuts into a blender along with your milk-soaked bread, your bunch of basil, most of your parmesan and 4 tbsp of Napolina Extra Virgin Olive Oil. Blend to a smooth sauce.

7. 7

   Pour your Napolina Rigatoni into your broccoli water and cook for 7 mins, or until al dente.

8. 8

   Meanwhile, heat a glug of olive oil in a large frying pan. Add your garlic and chilli flakes and gently fry for 2 mins over a low heat. Add your broccoli and mash it up a little with your spoon to create a sauce.

9. 9

   Pour your walnut cream into the broccoli pan along with a ladle of pasta water and a pinch of nutmeg. Mix to combine, then tip in your rigatoni and stir until you have a sauce that clings to the pasta - add more pasta water if necessary.

10. 10

    Season to taste with salt and pepper, then spoon into bowls and sprinkle with chopped walnuts and a little more parmesan. Serve and enjoy!