Pasta with broccoli-nut sauce

152 0

20 minutes

1.: Cook the pasta in salted water until al dente.
2.: Steam the frozen broccoli in the vegetable stock for 5 minutes. Put 1/4 of the broccoli florets aside and puree the rest.
3.: Stir in the hollondaise sauce and ground hazelnuts into the broccoli puree. Heat briefly and fold in broccoli florets.
4.: Season the sauce with salt, pepper and lemon juice and fold into the pasta. Finally sprinkle with chopped hazelnuts.