Tortiglioni With Thyme And Chili Pesto - cooking recipe

Ingredients

1 bunch parsley
1 bunch lemon thyme
50 g cheese, coarsely grated
25 g almonds, skinned
1 None red chilli pepper, deseeded and finely chopped
100 ml olive oil
500 g broccoli, divided into florets
400 g tortiglioni pasta

Preparation

Puree the herbs, cheese, almonds, chili and olive oil in a food processor. Season to taste.
Cook the pasta in boiling salted water according to package directions. About 6 mins before the end of cooking, add the broccoli. Drain the pasta and stir in the pesto. Serve immediately garnished with thyme.