GREEN - Orecchiette with broccoli pesto and crispy vegetables

For the broccoli pesto:

1. Reduce the broccoli into small pieces by removing the central stem
2. Fill the Inoxriv pressure cooker with water up to the height of the basket 
3. Place the broccoli into the basket
4. Close the lid
5. Steam the broccoli for 5 minutes from the whistle of the valve
6. Blend the broccoli with a few basil leaves, a pinch of salt, pine nuts, grated Parmesan cheese and oil in order to get the pesto

For the crispy vegetables:

1. Cut the courgettes into little cubes
2. Reduce the Roman cabbage into small pieces by removing the central stem
3. Brown the Roman cabbage with olive oil in an Inoxriv pan, add peas and zucchini
4. Add salt and pepper to your taste
5. Cook for about 15 minutes over a medium heat, blending frequently

For the orecchiette:

1. Fill with water the Inoxriv pasta pot 
2. When the water boils add salt and toss the orecchiette
3. When ready, lift the basket to drain the pasta directly into the pot
4. In an Inoxriv saucepan blend the pasta with the broccoli pesto
5. Serve adding crispy vegetables