Broccoli bucatini with toasted pistachio

Serves 4

Chef, Randy Feltis shares his broccoli bucatini pasta recipe topped with toasted pistachios for that extra yummy crunch.

1 x 250g box

Bucatini pasta

1 1/2 cups

toasted Pistacchio

1 large head

broccoli, chopped (even the stem)

4 cloves

garlic, sliced

chili pepper, sliced

3 tbsp

extra-virgin olive oil

1 cup

grated parmigiano

1 cup

white wine

1/2

lemon, zest and juice

1 handful

fresh mint, chopped

salt and pepper

Garnish

olive oil

In a large pot of salted water blanch broccoli for 1 minute. Remove and blend in food processor until you reach a rice like texture.
In the same water start to cook your pasta‎.
In a large pot on medium heat toast garlic and chilies in olive oil, deglaze with white wine and reduce.
Then add your broccoli just before pasta is ready, heat through.
Toss in pasta and parmigiano. Finish with pistachios, lemon zest, juice, salt and pepper.
Twirl into large pasta bowls and garnish with mint and olive oil.