Pistachio Fusilli with broccoli, almonds and paprika

• 320 g Sciara Pistachio Fusilli
• 50 g Sciara shelled Almonds
• 1 Small broccoli.
• Smoked paprika to taste
• Extra virgin olive oil to taste
• Salt to taste

1. Separate the florets from the stalk of the broccoli. Retrieve all parts of the stalk and stems, removing only the outermost fibrous parts.
2. Briefly blanch the florets and the tender leaves, then immediately plunge them into a container of ice water to maintain their bright color.
3. Cook the stalk pieces and larger florets in the same water until they become tender.
4. Drain and blend these with 30 g of toasted almonds, a couple of tablespoons of oil, salt, and a pinch of smoked paprika until you get a smooth cream. Adjust the consistency with some cooking water if necessary.
5. Heat the cream in a large pan.
6. Bring salted water to a boil, cook the Fusilli, and drain them al dente. Toss them in the prepared broccoli cream.
7. Serve the Fusilli on plates, topping them with the briefly blanched florets and leaves, the remaining roughly chopped almonds, and a sprinkle of smoked paprika.

Tip: To further enhance the flavor, drizzle with extra virgin olive oil just before serving.