Creamy Broccoli Conchiglie

Name: Creamy Broccoli Conchiglie with pecorino, pesto & pumpkin seeds
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 180 g Conchiglie; 1 piece Garlic; 1 piece Shallot; 360 g Broccoli; 1 piece Lemon; 40 g Green pesto; 150 g Cooking cream; 40 g Grated Pecorino DOP; 10 g Fresh basil; 20 g Pumpkin seeds; ½ piece Courgette; ½ piece Low sodium vegetable stock cube; 1 tablespoon Olive oil; to taste Salt and pepper

with pecorino, pesto & pumpkin seeds

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Tags:

Veggie

•Family

Allergens:

Gluten

•Tarwe

•Cashewnoten

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

90 g

Conchiglie

(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)

½ piece

Garlic

½ piece

Shallot

180 g

Broccoli

½ piece

Lemon

20 g

Green pesto

(Contains: Cashewnoten, Melk (inclusief lactose) May be present: Pinda's, Noten)

75 g

Cooking cream

(Contains: Melk (inclusief lactose))

20 g

Grated Pecorino DOP

(Contains: Melk (inclusief lactose))

5 g

Fresh basil

(May be present: Selderij)

10 g

Pumpkin seeds

(May be present: Pinda's, Noten, Sesamzaad)

¼ piece

Courgette

Not included in your delivery

¼ piece

Low sodium vegetable stock cube

½ tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3551 kJ

Calories849 kcal

Fat43.9 g

Saturated Fat16.7 g

Carbohydrate77.4 g

Sugar10.9 g

Dietary Fiber14.8 g

Protein31.9 g

Salt1.6 g

Potassium650.6 mg

Calcium120.1 mg

Iron2.9 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Slotted Spoon

•Pan with Lid

•High-Sided Bowl

•Casserole

•Stick Blender

Cooking Steps

Boil plenty of salted water in a pot or saucepan. Cut the head of the broccoli into florets and dice the stem.
Cook the broccoli for 5 - 7 minutes until done, covered, then remove from the pot with a slotted spoon and set aside.
In the same pot, boil the pasta for 11 - 13 minutes, covered. Reserve some of the pasta water before draining and setting aside.
Chop the shallot and crush or mince the garlic. Finely dice the courgette.

Heat the olive oil in a deep frying pan over medium-high heat.
Fry the shallot with the garlic for 1 - 2 minutes, then add the courgette and half of the broccoli and fry for 3 - 4 minutes.
Transfer the contents of the pan to a tall container and season to taste with salt and pepper.
Add the cream and 50ml pasta water per person, then use an immersion blender to process into a smooth sauce.

Transfer the sauce to the same pan and add the pesto. Add half of the pecorino and the rest of the broccoli, then crumble in the stock cube (see pantry for amount).
Mix well, then allow to reduce for 2 - 3 minutes over a low heat.
Heat a clean frying pan over high heat and toast the pumpkin seeds until they start to pop. Remove from the pan and set aside.
Zest the lemon into a small bowl and then cut it into six wedges and cut the basil into ribbons.

Add the pasta to the sauce and mix well.
Add an extra splash of pasta water as necessary if the sauce seems too thick.
Remove from the heat and add half of the basil. Season with salt and pepper, then mix well to combine.
Serve the pasta on plates and garnish with the pumpkin seeds, along with the rest of the pecorino and basil.
Serve the lemon wedges and zest alongside to use as preferred.