Broccoli bucatini with toasted pistachio

Chef, Randy Feltis shares his broccoli bucatini pasta recipe topped with toasted pistachios for that extra yummy crunch.


Serves
4

INGREDIENTS

METHOD

  1. In a large pot of salted water blanch broccoli for 1 minute. Remove and blend in food processor until you reach a rice like texture.
  2. In the same water start to cook your pasta‎.
  3. In a large pot on medium heat toast garlic and chilies in olive oil, deglaze with white wine and reduce.
  4. Then add your broccoli just before pasta is ready, heat through.
  5. Toss in pasta and parmigiano. Finish with pistachios, lemon zest, juice, salt and pepper.
  6. Twirl into large pasta bowls and garnish with mint and olive oil.

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