Gluten-free casarecce pasta with broccoli and almonds

Procedure:

To prepare the gluten-free broccoli and almond pesto spaghetti, start by cooking the broccoli in plenty of water for about 10 to 15 minutes until soft. When ready, drain them and place them in a bowl with water and ice to keep the color alive. Cook the pasta and at the same time chop the almonds in a blender, leaving 2 tablespoons aside. Also add the broccoli leaving a small amount aside, grated pecorino cheese, salt, oil and process until a smooth mixture is formed. Once the pasta has been drained, pour it into a skillet, add the broccoli pesto and the set aside tops and mix over high heat for a few minutes. Sprinkle with chili and a handful of almonds and serve.