Blistered Broccoli Pasta with Walnuts, Pecorino and Mint
Tags: Pasta, Vegetarian | Total time: 15 minAdapted from Cooking.nytimes.com
Ingredients
- Kosher salt and black pepper
- 12 ounces riccioli, fusilli or other short pasta
- 1/2 cup olive oil, plus more for drizzling
- 1/2 cup walnuts or pecans, chopped
- 1/4 to 1/2 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
- 1/2 cup grated Pecorino Romano or Parmesan, plus more for serving
- 1 cup packed fresh mint leaves or parsley leaves
Cooking Directions
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.
Notes
Adding other things to this works well too! I tried diced sweet potato, and it turned out pretty well. A little on the crunchier side; will try air-frying before adding to skillet.