Blistered Broccoli Pasta With Walnuts, Pecorino and Mint

Name: Blistered Broccoli Pasta With Walnuts, Pecorino and Mint
Total time: 15 min
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

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Total: 15 minutes

Servings: 4

Author : Dawn Perry

broccoli lemon mint

Blistered Broccoli Pasta With Walnuts, Pecorino and Mint

Ingredients

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Kosher salt and black pepper12 ounces riccioli, fusilli or other short pasta1/2 cup olive oil, plus more for drizzling1/2 cup walnuts or pecans, chopped1/4 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 thick1 lemon, zested (about 1 teaspoon) then quartered1/2 cup grated Pecorino Romano or Parmesan, plus more for serving1 cup packed fresh mint leaves or parsley leaves

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Instructions

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Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.

Step 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.

Step 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.

Step 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.