Instructions:
Wash the broccoli in cold water and cut it into smaller pieces. Chop the chilli finely. Bring a pot of salted water to a boil. Cook the broccoli for 1 minute to keep it crispy, then remove the broccoli and cook the pasta in the boiling water for 8-9 minutes.
Meanwhile, sauté the chilli in the oil over low heat for 1-2 minutes to infuse the flavour. Then, sauté the broccoli in the chilli oil over low heat for another 1-2 minutes so it remains crispy and green. Drain the pasta and combine it with the broccoli and chilli in the pot. Add Parmesan, ricotta, almonds, salt, and pepper and mix well. Serve the pasta in deep bowls topped with chopped basil and pieces of rækling. Serve immediately to keep the pasta al dente and the broccoli still crispy and green.
Ingredients:
- ½ fresh red chilli, deseeded
- 50 ml (3 tbsp) olive oil
- 1 head of broccoli
- 25 g almonds
- 300 g penne (dried pasta)
- 50 g freshly grated Parmesan cheese
- Salt and freshly ground pepper