Blistered Broccoli Pasta With Walnuts, Pecorino and Mint
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
florets roughly chopped and stalks peeled and sliced 1/4-inch thick, about 1 1/2 pounds untrimmed
- 1 lemon
zested then quartered, about 1 teaspoon
- 1/2 cup grated Pecorino Romano or Parmesan
plus more for serving
- 1 cup packed fresh mint leaves or parsley leaves
Directions
- 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- 2
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.
- 3
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.
- 4
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.
Blistered Broccoli Pasta With Walnuts, Pecorino and Mint
Similar Recipes
Ratings & Reviews
Based on 5,028 ratings
Rating Breakdown
About this Recipe
Craving a deeply flavorful pasta dish where vegetables truly shine? This Blistered Broccoli Pasta with Walnuts, Pecorino and Mint delivers vibrant flavors and satisfying textures, proving that simple ingredients can create something extraordinary.
The genius of this recipe lies in its approach to the broccoli. Instead of steaming, we achieve deeply browned, pan-seared florets and stems through high heat and no touching. This technique allows the broccoli to blister beautifully, developing complex flavors while retaining a delightful crunch that stands up to the pasta.
Expect a harmonious blend of savory and fresh notes. The blistered broccoli offers a nutty, slightly caramelized depth, complemented by the rich saltiness of Pecorino Romano and the bright, peppery kick of fresh mint. Crunchy walnuts add another layer of texture, while a squeeze of lemon at the end brightens the entire dish. This is a robust yet surprisingly light pasta, where every bite offers a satisfying interplay of textures and tastes.
Customization is easy to fit your pantry and preferences. Feel free to swap walnuts for pecans for a different nutty note, or use cauliflower instead of broccoli for a similar blistered effect. If mint isn't your favorite, fresh parsley leaves make an excellent alternative. For those who love a bit more heat, dial up the red-pepper flakes to your liking.
This pasta makes for a superb weeknight meal or a casual gathering. Serve it warm, perhaps with a little extra Pecorino on top, allowing the fresh aromas to truly entice.