Blistered Broccoli Pasta With Walnuts, Pecorino and Mint

Serves 4 30 min Added by Julian

https://cooking.nytimes.com/recipes/1020997-blistered-broccoli-pasta-with-walnuts-pecorino-and-mint?smid=ck-recipe-iOS-share

INGREDIENTS

Yield:4 servings

  • Kosher salt and black pepper
  • 350 gr riccioli, fusilli or other short pasta
  • ½cup olive oil, plus more for drizzling
  • ½cup walnuts or pecans, chopped
  • ¼ to ½teaspoon red-pepper flakes (optional)
  • 1bunch broccoli or cauliflower (about 1½ pounds untrimmed), florets roughly chopped and stalks peeled and sliced ¼-inch thick
  • 1lemon, zested (about 1 teaspoon) then quartered
  • ½cup grated Pecorino Romano or Parmesan, plus more for serving
  • 1cup packed fresh mint leaves or parsley leaves

PREPARATION

  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.