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Pasta with broccoli and walnuts

This recipe with broccoli and walnuts can be made in just 10-15 minutes depending on the pasta you use. It's dairy-free but if dairy is not an issue for you, it's even nicer served with Parmesan. I cook this dish on my detox days using brown-rice pasta.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 350 g broccoli florets
  • 400 g pasta
  • 1 Tbsp oil
  • 1 clove garlic
  • 50 g walnuts
  • 30 g pumpkin seeds
  • Zest and juice of half lemon
  • Grated hard cheese optional
  • Salt and pepper

Method
 

  1. Cook the pasta according to the instructions on the package, drain and keep warm under cover.
  2. Meanwhile blanch or steam the broccoli florets for about 5 minutes.
  3. Chop the garlic and walnuts.
  4. Heat the oil in a frying pan, then fry the garlic, walnuts and pumpkin seeds for 2-3 minutes, stirring constantly.
  5. Roughly chop the broccoli florets, add to the frying pan together with 2-3 spoonfuls of the broccoli's cooking water. Toss well.
  6. Take the pan off the heat. Add the grated lemon zest and juice, season with salt and pepper.
  7. Mix the pasta with the broccoli & walnuts and, if necessary, add more cooking water to make it moist.
  8. Serve with grated cheese if you like (such as Parmesan).