Wholegrain pasta with broccoli and walnuts cream

I like traditions of Mediterranean cuisine, because there are used a lot of greens, vegetables, fresh salads and of course extra virgin olive oil)) Perhaps this is th reason that people live here almost 100 years, taking a coffee in a local bar in the morning, going to the hairdresser, taking a glass of red wine in the evening with friends (other old age people))) Tasty and healthy food from the field near the town directly to the table what can be better! 
Now, of course, young people are spoiled and use white flour instead of whole wheat. Previously, all the bread and pasta were made of whole wheat flour and white one was used only for making sweets for the holidays, it was very expensive. Now everyone eats a lot, whereas previously there was a fish day and a meat day and not everyone could afford it.

But I have moved away from the topic, and today I show you how to cook wholegrain pasta with cream of broccoli and walnuts. This is a very simple and quick recipe. You can try to cook this pasta for your the children))

You will need 2 portions:

• 300g of broccoli
• 70-80gr of wholegrain pasta
• 40g of chopped walnuts
• 1 small hot pepper, can be dry or fresh or in powder (optional)
• 20 ml of extra virgin olive oil
• 1-2 cloves of garlic
• 50g of grated pecorino romano cheese
• salt and pepper

Break up the broccoli florets so the flowers are quite small. Put them to boil in salted water. 

When they are cooked, remove them from the water and leave it to boil pasta. Grind the broccoli with mixer, adding a bit of cooking water, pepper and olive oil.

Cook the pasta according to the package directions,  until the pasta is al dente. 

Meantime, chop garlic finely. Heat olive oil in a large pan, add garlic and fry for 1 minute, then add chopped walnuts (and hot pepper) and fry gently for 1 min. The final touch - add the cream of broccoli. If pasta is not ready, then turn off. Turn it on later before adding pasta.

When pasta is al dente, drain, leaving 1/2 cup of cooking water, and mix it with the broccoli cream. Gently stir on the heat for 1-2 minutes. Add pasta cooking water if necessary.

Sprinkle with the  pecorino romano before serving. IT's a really mandatory final touch!

As you can see, everything is very simple)

How I cook Ratatouille in the oven

Ratatouille, as probably all you know from the cartoon, it's stewed vegetables. Its easy to prepare and delicious (and good for diet). There are many recipes you can find in Internet. IThis is my own recipe for Ratatouille, proved by my personal experience. I tried different recipes from the Internet and I have found for myself the most delicious version. Believe me - it's Yummy! I cook it in the oven and not in the pot. 

Unfortunately, I forgot to make intermediate photos, but I think from the photo of the final product you already want to taste it)) 

You will need: zucchini, eggplant, paprika, tomatoes, potatoes, onions and cheese sprinkled on top (I sprinkled, like all Italians parmesan), you can use also Provencal spices. 

To begin, chop onions, paprika and tomatoes (separately) and fry first onions, then add the paprika and at the end tomatoes. At this stage, add salt and spices. You've got the sauce, which we will later fill in vegetables. 

Slice vegetables, eggplant can be semi-round, or if they are very large - cut into quarters. The same is for the potatoes. Well, zucchini are small) 

Prepare an oven dish. Pour a little of the sauce on the bottom, then begin to put vegetables. This can be also done during preparing the sauce and yes, it is the longest part )) But I like how it looks in the end, so I do it. In course - eggplant, zucchini, potatoes, etc., in rows. If  somewhere remains some space, fill it in with some pieces. At the end pour sauce almost till the "roof" and sprinkle with cheese. Bake in the oven at 200 degrees until done. I can't tell you exact cooking time - I didn't noticed it.