Broccoli Pesto with Vermicelli

Name: Broccoli Pesto with Vermicelli
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 3/4 box Catelli Classic 500g Vermicelli; 4 (1 L) cups fleurons de brocoli; 1/2 (125 mL) cup feuilles de persil frais; 1/2 (125 mL) cup slivered toasted almonds, divided; 2 oignon, coupé en dés; 2 (30 mL) tbsp huile d’olive extra-vierge; 1/2 (2 mL) each tsp fleurs de sel et poivre; 1 1/2 (375 mL) cups drained, sliced roasted red peppers; 1 (250 mL) cup halved yellow or red grape tomatoes; 1/2 (125 mL) cup grated Romano cheese

Our recipe for a Broccoli Pesto with Vermicelli is just what you need. Let this dish delight both you and your entire family tonight! Tips Add extra protein by tossing in chopped cooked ham, shrimp or chicken with the pesto and vegetables. Replace Romano cheese with Parmesan cheese. To toast almonds, spread evenly in a nonstick skillet set over low heat. Cook, stirring occasionally until golden and fragrant.

Végétarienne Longues

Partager la recette

Catelli recipe dish featuring quality ingredients, beautifully prepared and presented for an inspiring meal experience.

Prep time

30 minutes

Servings

6 Portions

Catelli Classiques Vermicelli

Ingrédients

6 Portions

3/4 box Catelli Classic 500g Vermicelli

4 (1 L) cupsfleurons de brocoli

1/2 (125 mL) cupfeuilles de persil frais

1/2 (125 mL) cupslivered toasted almonds, divided

2oignon, coupé en dés

2 (30 mL) tbsphuile d’olive extra-vierge

1/2 (2 mL) each tspfleurs de sel et poivre

1 1/2 (375 mL) cupsdrained, sliced roasted red peppers

1 (250 mL) cuphalved yellow or red grape tomatoes

1/2 (125 mL) cupgrated Romano cheese

Avis

Les personnes souffrant d’allergies ou ayant des restrictions alimentaires doivent s'assurer que les ingrédients utilisés dans la recette respectent leurs besoins.

Méthode

Étape 1

Blanch broccoli in boiling salted water for 3 minutes; reserve 1 1/2 cups (375 mL) cooking water before draining.

Étape 2

Combine blanched broccoli, parsley, half the almonds and the garlic in a food processor. Pulse until very finely chopped. With the motor running, slowly pour in 1/2 cup (125 mL) reserved cooking water and the olive oil until mixture is smooth. Season with salt and pepper (adjust seasonings to taste).

Étape 3

Meanwhile, cook vermicelli according to package directions.

Étape 4

Toss pesto and up to 1 cup (250 mL) remaining cooking water with hot, cooked vermicelli. Add roasted red peppers, tomatoes and cheese and toss to combine. Garnish with remaining toasted almonds.