Ontario Transfer Ownership Boat

noodles broccoli with pine nuts and fontina


in general use for this dish of short pasta, such as propellers, but this time I decided to use noodles, and I chose well!
It 'a simple and fast but high yield.

Sauté in a little extra virgin olive oil a clove of garlic and then remove it. Amalgamate and cook the broccoli cut into thin slices. Add half a ladle of vegetable stock and to withdraw without exaggeration. Skip
drain the noodles al dente, remembering of course to keep a cup of the cooking water, to be used if the dough were too dry in the pan.
Add the diced fontina cheese, a handful of pine nuts and sprinkle with plenty of black pepper.
Serve immediately, taking care not to turn the dough too much not to make trouble with cheese.
to taste only a half perzione I can forget it ...