Romanesco Broccoli and Rigatoni |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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It appears to be a spin off of Pasta Con Broccoli which I absolutely love. Ingredients:
salt and black pepper |
1 lb rigatoni pasta |
3 tablespoons butter |
1 large onion, chopped |
2 large garlic cloves, finely chopped |
1/2 cup dry white wine |
1 cup chicken stock or 1 cup vegetable stock |
1 head romanesco broccoli or 1 head broccolini, cut into florets |
1 teaspoon lemon peel, grated |
2 sprigs rosemary, finely chopped |
1/2 teaspoon crushed red pepper flakes |
2/3 cup pecorino romano cheese, grated, plus more to pass around the table (a couple of generous handfuls) |
1/2 cup walnuts, chopped, toasted |
Directions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a couple of ladlefuls of the pasta cooking water.
2. While the pasta is working, in a large, heavy saucepan or Dutch oven, melt the butter over medium-high heat. Add the onion and garlic and cook until golden, 6 to 7 minutes. Stir in the wine for 1 minute, then the chicken stock. Add the broccoli, lemon peel, rosemary and crushed red pepper; season with salt and black pepper. Cover and cook for 10 minutes.
3. In a serving bowl, toss the pasta, reserved pasta cooking water, cooked vegetables, cheese and nuts for a minute. Season with salt and black pepper and serve, passing extra cheese at the table.
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