Colorful Penne with Broccoli, Chili and Hazelnut Pesto

For colorful penne with broccoli, chili and hazelnut pesto first prepare the pesto.

For the pesto, finely grate the mountain cheese with the chopped hazelnuts, sunflower oil and hazelnut oil, mix well, season with salt and pepper.

Peel the onion and cut into small cubes. Cut the chili pepper in half lengthwise, remove the stem and scrape out the seeds. Then cut into very fine strips.

Cut the broccoli into small florets, rinse with cold water and cook in salted water for about 2 minutes until al dente. Lift out with a perforated scoop and rinse with cold water. Cook the pasta with broccoli water until al dente and drain.

In the meantime, fry the onions and chili strips in 5 tablespoons of sunflower oil until hot, add the broccoli florets and fry as well. Now add the pesto and heat over low heat for about 5 minutes. Once the pasta is hot, season with salt and pepper to taste.

Arrange colored penne with broccoli, chili and hazelnut pesto in deep plates, sprinkle generously with finely shaved mountain cheese and onion rings and serve immediately.

Preparation Tip:

Instead of the hazelnut pesto, you can use another pesto recipe for colorful penne with broccoli, chili and hazelnut pesto.

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