Orecchiette w/ Broccoli, Roasted Garlic and Pine Nuts

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Orecchiette w/ Broccoli, Roasted Garlic and Pine Nuts

 

Recipe By : Quick from Scratch Pasta / pg. 27

Serving Size : 4 Preparation Time :0:00

Categories : Pasta Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 head Garlic (separated into cloves)

1/3 cup Olive oil

1/4 cup Pine nuts

1/2 tsp. Salt

1/4 tsp. Fresh-ground black pepper

1 1/2 lbs. Broccoli -- cut into sm. florets

3/4 lb. Orecchiette

1/4 cup Parmesan cheese (plus more for serving) -- grated

 

Heat the oven to 325F. In a small oven-proof dish, toss the garlic with

the oil. Cover with foil and roast until soft, about 30 minutes. Put the

pine nuts in a separate pan and toast alongside the garlic until golden

brown, about 15 minutes.

 

When the garlic is cool enough to handle, squeeze the flesh out of the

peelings and mash the garlic into the warm oil remaining in the baking

dish. Add the salt and pepper.

 

In a medium saucepan, steam or boil the broccoli until just done. Steaming

will take about 5 minutes and boiling will take about 2 minutes.

 

In a large pot of boiling, salted water, cook the orecchiette until just done,

about 15 minutes. Reserve 1/2 cup of the pasta water. Drain the orecchiette

and toss with 1/4 cup of the reserved pasta water, the broccoli, the garlic

mixture, the pine nuts, and the Parmesan. If the pasta seems dry, add more

of the reserved pasta water. Serve with additional Parmesan.

 

 

 

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NOTES : Note #1: Save the stems. Though we use only the florets from the

broccoli

in this pasta, don't throw away the unused stems. Peel and slice them and

add to a stir-fry or vegetable soup or use as a vegetable in their own right,

either sauteed in olive oil with a little garlic or boiled and buttered.

 

Note #2: Roasted garlic pairs with the broccoli and chewy orecchiette

perfectly.

And a good sprinkling of Parmesan cheese adds the finishing touch. This pasta

also tastes great with a bit of spiciness; if you like, add a pinch of

red-pepper flakes

to the garlic oil as soon as you remove it from the oven.

 

Mc Formatted by: BearChaser99504

 

 

 

BearChaser99504, AJFolsom2206

AK Collector, SisterCollectors

 

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