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 



  • 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.


  • 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.


  • 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

Wild Cooking E-Book

Frank Fol – The Vegetables Chef®


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