Blistered Broccoli Pasta With Walnuts, Pecorino and Mint
Equipment
- Stove
- Large Pot
- Stirring Spoon
- Slotted Spoon
- Large Skillet
- Colander
Ingredients
- Kosher salt and black pepper
- 12 ounces riccioli fusilli or other short pasta
- ½ cup olive oil plus more for drizzling
- ½ cup walnuts or pecans chopped
- ¼ to ½ teaspoon red-pepper flakes optional
- 1 bunch broccoli or cauliflower about 1 1/2 pounds untrimmed, florets roughly chopped and stalks peeled and sliced 1/4-inch thick
- 1 lemon zested (about 1 teaspoon) then quartered
- ½ cup grated Pecorino Romano or Parmesan plus more for serving
- 1 cup packed fresh mint leaves or parsley leaves
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- 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.
- 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.
- 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.
Nutrition
Serving: 4Calories: 247kcalCarbohydrates: 3gProtein: 1gFat: 27gSaturated Fat: 4gSodium: 3mgPotassium: 40mgFiber: 1gSugar: 1gVitamin A: 43IUVitamin C: 14mgCalcium: 8mgIron: 1mg
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