Orecchiette With Broccoli |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 4 |
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The Working Cook Ingredients:
1 1/2 lbs broccoli florets |
1/4 cup pine nuts |
12 ounces orecchiette |
1/4 cup extra virgin olive oil |
red pepper flakes (to taste) |
4 garlic cloves, minced |
salt |
fresh ground black pepper |
grated pecorino cheese, to taste |
Directions:
1. Fill a pot with salted water, cover, and bring to a boil.
2. Cut broccoli into pieces slightly larger than the uncooked pasta; either discard the stems or peel and cut into small cubes.
3. Place pine nuts in a small heavy pan and toast over medium heat, stirring constantly, until lightly browned, 3-5 minutes.
4. When the water boils, add the pasta and cook over high heat, stirring often to keep pasta from sticking, for 1 minute.
5. Add in the broccoli and return to a boil; decrease heat to medium and cook, stirring often, until the pasta is al dente and the broccoli is very tender.
6. Remove and reserve 3/4 cup of the cooking water; drain pasta and broccoli.
7. When the pasta is almost done, heat the olive oil over medium-low heat in a saute pan that will fit the pasta and broccoli; add in the red pepper flakes and garlic; saute until the garlic just begins to release its aroma, about 1 minute.
8. Remove the pan from the heat before the garlic begins to brown.
9. Add the drained pasta and broccoli to the skillet; stir over low heat for 1 minute to combine.
10. Stir in enough pasta water to form a light sauce, season with salt and pepper, and stir in the pine nuts.
11. To serve, divide the pasta among 4 bowls and top each serve with plenty of cheese.
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