Ricotta sauce, broccoli and walnuts
Recipe from Elena Faita
Ingredients
6 Portions
400 gr blanched broccoli
1 clove garlic, minced
200 gr of ricotta
100 gr roasted hazelnuts
150 ml chicken stock
5 tablespoons olive oil
Salt and pepper
Method
Blanch broccoli before stir-fry 3-4 minutes in olive oil and garlic. Set aside.
Boil enough salted water to cook pasta.
Meanwhile, pass the ricotta, nuts and broth in a blender to obtain a sauce.
Put the broccoli on the stove over low heat and add the sauce and cooked pasta.
Toss to coat and serve.
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