My sister Ehva is an excellent and somewhat excentric cook. She has things in her kitchen that I rarely use, and mostly eats vegetarian food, always organic and high quality. And everything she cooks is delicious. Her pancakes are outstanding, as are her savory pies. And she once made me this pasta. It was lovely - a lot better than the one I made the other day, but that was still good as well. She just has a magic touch.
Broccoli Peanut pasta sauce
enough sauce for four
250 g broccoli, in florets
100 g toasted and salted organic peanuts
200 ml creme fraiche
pepper
grated cheese, to serve - parmesan or Västerbottensost
Cook the broccoli in boiling water for about five minutes. Meanwhile, rinse the peanuts to get rid of the excess salt, and then put them in a food processor. Blitz like crazy for a minute or two - you want them ground up but not turned into peanut butter. When the broccoli is tender, drain and add to the mixer. Mix.
Scrape out the contents of the food processor into a pot, and heat gently. Stir in the creme fraiche, and season to your liking. Add a little pasta water if it seems too thick.
While you're doing all this, you're also cooking your pasta. (Right?) When ready to eat, drain the pasta and toss with a little butter and serve with the sauce and plenty of grated sharp cheese.
1 comment:
I like the sound of this, it's kind of like broccoli pesto! My sisters are all great cooks - it's a useful trait in a family member, don't you think!
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