Tube pasta with broccoli pesto, lemon, raosted red onion, fresh apricot and Jasmine Blossom, Frank Fol – The Vegetables Chef®

(For 4 portions)

• 1 to 2 red onions
• 2 apricots
• Fresh basil
• 1 lemon
• 40 gr Oud Brugge cheese
• Fresh tube pasta
• Pastaman 40 gr almonds (without peel)
• 1 small broccoli
• El Flamenco olive oil
• Black pepper from the mill
• Coarse sea salt
• Jasmine Blossom 

Pesto:

• Cut some raw broccoli crumble and keep until later. Thread other broccoli in salted water.
• Then remove the broccoli, cool under cold running water and store the cooking juices.
• Now mix broccoli with a handful of basil, grated cheese,
• almond, olive oil, cooking liquid broccoli, sea salt and black pepper into a delicious liquid pesto.

Pasta:

• Cook pasta in water with salt according to the indicated cooking time.
• Drain and mix with the pesto and some lemon juice and lemon zest.

Garniture:

• Seed apricots and cut into cubes.
• Peel the red onion, cut the darts and place in a stainless steel dish. Then place them on a wooden plank and burn the onion with a Bunsen burner until they are lightly coloured everywhere.
• By doing this, we cook them as well.
• Now place a spoonful of creamy olive ice cream on each plate. Place some small lemon verbena leaves on top of the preparation. Finish with a few more drops of olive oil and freshly grated lemon zest.

To finish off:

• Divide the hot pasta over the plates. Divide the apricot, the roasted onion and the broccoli crumble over the pasta.
• Finish with some Jasmine Blossom.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 20 minuten 
Techniques: sauce, roast, raw
Plate: Wild Moon wild white bowl
Recommended drink: White wine, Auxerrois - Valke Vleug wine estate, Scheldeland - Belgium