Saturday, June 13, 2009

Friday: Pasta with broccoli, basil, and almonds

An improv selected to use up the broccoli from last week's biokiste.

Cook diced onion and minced garlic in butter until the onion softens, add broccoli florets, salt, and some rich chicken stock. Cover and let simmer until the broccoli is ready to eat. Meanwhile toast some almonds and then grind them with fresh basil and olive oil in the food processor. Serve by tossing everything together with pasta and topping with grated cheese (an alp cheese in this case).

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