2 people|25 min.
What you need
- 200gr. Spaghetti (Rummo/Dececco)
- Bottarga (grated or in powder)
- 30gr walnuts/ pine nuts
- Half small broccolo romano
- 1 garlic glove
- Fresh Parsley
- olive oil
- Chilly flakes
Boil the broccoli in salted water, then sauté them with garlic, olive oil and chilly in a pan. Take off the garlic before putting half of the broccoli in a mixer and blend it together with 4-5 spoons of their cooking water. Cook Spaghetti in boiling water using the same water where you have previously cooked the broccoli. Put the pasta in a pan with the broccoli and the broccoli cream. Integrate 1 Tblsp of Bottarga, add the previously toasted pine nuts, and parsley.
Decoration: Sprinkle with Bottarga powder, add 4-5 extra pine nuts and some freshly chopped parsley to top the pasta before serving.