How To Report A Drug Dealer In Suffolk

CHIFFERI

Running time: 25 Minutes

Difficulty Level: Easy

DOSE: 4 People

INGREDIENTS FOR THE SAUCE:

4 florets of broccoli boiled Sicilian,

1 bunch parsley,

60 grams of Parmesan cheese, walnuts

8,

1 / 4 clove of garlic,

extra virgin olive oil, salt

.

PROCEDURE FOR THE PESTO:

After you've washed and boiled the broccoli in boiling salted water, drain and let them cool for a few minutes.

Meanwhile, wash the parsley, nuts, shelled and cut the kernels and peeled garlic;

pour boiled broccoli in a blender and all the other ingredients together, and if you begin to blend necessary, add more olive oil, season well with salt.

The consistency should be similar to that of the traditional pesto.

Keep aside.

INGREDIENTS FOR THE FINISH:

250 g chifferi striped

a dose of pesto with broccoli

extra virgin olive oil.

PROCEDURE FOR THE FINISH:

Cook the pasta al dente, drain and pour into a bowl;

served with broccoli pesto, a drizzle of olive oil virgin and mix well together, serve warm and enjoy your meal!

January 16, 2011