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Blistered Broccoli Pasta With Walnuts, Pecorino and Mint

The trick to creating deeply browned, pan-seared broccoli involves two things: high heat and no touching Allowing your florets and stems to sear in an even layer, undisturbed, gives them time to blister without cooking all the way through, so they retain some crunch While many pasta sauces are finished with starchy pasta water, this one isn’t, since the hot water would strip the broccoli of that color and crunch you worked so hard to achieve

Italian15 minmedium4 servings
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Blistered Broccoli Pasta With Walnuts, Pecorino and Mint

Ingredients

  • Kosher salt and black pepper
  • 12 ounce sriccioli, fusilli or other short pasta
  • 1/2 cup olive oil, plus more for drizzling
  • 1/2 cup walnuts or pecans, chopped
  • 1/4 to 1/2 teaspoon red-pepper flakes (optional)
  • 1 bunch broccoli or cauliflower (about \1 1/2 pound suntrimmed), florets roughly chopped and stalk speeled and slice d 1/4-inch thick
  • 1 lemon, zested (about 1 teaspoon) then quart ered
  • 1/2 cup grated Pecorino Romano or Parmesan, plus more for serving
  • 1 cup packed fresh mint leaves or parsley leaves

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
  2. Meanwhile, heat the oil in a large skillet over medium high. Add the walnuts and red pepper flakes, if using, and cook, stirring, until golden and fragrant, about 1 minute. Using a slotted spoon, transfer walnuts and red pepper flakes to a small bowl. Season walnuts with a little salt and pepper.
  3. Add the broccoli to the skillet and toss to coat in the oil. Shake the skillet so broccoli settles in an even layer. Cook, undisturbed, 2 minutes. Toss and shake to arrange in an even layer again and cook, undisturbed, another 2 to 3 minutes; season with salt and pepper and remove from heat.
  4. Drain pasta and add to the skillet along with the lemon zest, cheese, toasted walnuts and half the mint; toss to combine. Divide among plates or bowls and top with remaining mint, more cheese and a drizzle of olive oil. Serve with lemon wedges, squeezing juice on top, if desired.

Tips

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Blistered Broccoli Pasta With Walnuts, Pecorino and Mint · Dinner Match Lab | Dinner Match Lab