Pasta With Broccoli, Crispy Prosciutto, and Toasted Breadcrumbs |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Taken from chow. Originally from Aida Mollenkamp - Even the staunchest broccoli-hater will be tempted by this pasta dish, in which the underappreciated veggie teams up with salty prosciutto and crunchy breadcrumbs. Keep these ingredients on hand for a quick and satisfying weeknight dinner. Pair this dish with a Pinot grigio with a nice body and a 'green' flavor. Ingredients:
1 lb broccoli floret, cut into bite-size pieces |
1 lb dried short pasta (such as penne or rotini) |
3 tablespoons olive oil |
4 ounces thinly sliced prosciutto, small dice |
2 medium garlic cloves, minced |
2 medium shallots, minced |
2/3 cup panko breadcrumbs |
freshly grated parmigiano-reggiano cheese, for serving |
Directions:
1. Bring a large pot of generously salted water to a boil over high heat.
2. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
3. Once water boils, add broccoli and cook until just tender, about 4 minutes. Using a slotted spoon or strainer, remove broccoli and plunge in the ice water bath; return cooking water to a boil.
4. Remove broccoli from the ice water bath and place in a colander or strainer set over a bowl to drain.
5. Once cooking water returns to a boil, add pasta and cook according to the package directions.
6. Drain pasta, reserving 1/4 cup of the cooking water.
7. Meanwhile, heat 1 tablespoon of the olive oil in a large frying pan over medium-high heat.
8. Add prosciutto and cook until crisp and golden brown, about 5 minutes.
9. Use a slotted spoon to remove prosciutto to a plate; set aside (and do not wash the pan).
10. Return the pan to the stove over medium-high heat; add remaining olive oil. When oil shimmers, add garlic and shallots, cooking until golden brown, about 2 to 3 minutes.
11. Stir in panko and cook until toasted and golden brown, about 2 minutes; remove from heat.
12. Return pasta to the pot and place over medium-low heat. Add reserved pasta water, broccoli, and prosciutto.
13. Taste pasta and adjust seasoning, adding more salt if necessary; stir until ingredients are well mixed and broccoli is heated through.
14. Transfer pasta to a serving platter and sprinkle panko mixture over top. Pass freshly grated Parmigiano-Reggiano on the side.
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