Wednesday, 27 July 2011

Broccoli Lemon Pasta

Broccoli Lemon Pasta

Broccoli florets
your favourite pasta, I'm using macaroni
2 tsp butter
2 tsp olive oil
1 tsp minced garlic
1 lemon, zested
1/2 tsp freshly ground black pepper
1/2 tsp dried peperoncino flakes
1 tablespoon freshly squeezed lemon juice
1/4 cup toasted pignoli nuts
Freshly grated Parmigiano Reggiano

Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.

In the same water, cook the pasta according to the package directions. Drain well and add to the broccoli.

Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis, peperoncino and cheese and serve.

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