Reginette with Blistered Broccoli and Walnuts
By @kellysalwayscooking
Adapted from NYTimes Cooking
Serves 4
Ingredients:
Instructions:
Bring a large pot of water to a boil. Salt the water, then cook the pasta until shy of al dente. Reserve 2/3 cup of pasta cooking water. Drain pasta and set aside.
While the water is coming to a boil, heat the olive oil in a large deep skillet over medium high heat. Add the walnuts and the red pepper flakes, and stir until golden and fragrant, about one minute. Remove the walnuts and place on a cutting board, season with salt and pepper, and chop into bite-sized pieces.
Add the broccoli to the skillet and toss to coat in the remaining oil. Shake the skillet so the broccoli lands in an even layer. Cook undisturbed for two minutes. Toss and shake to arrange in another even layer again, and cook undisturbed for an additional three minutes. Season with salt and pepper and remove the skillet from the heat. Move the broccoli to another dish, leaving most of the remaining oil behind.
Add the cooked pasta, lemon zest, lemon juice, Pecorino Romano, fried walnuts, 2/3 c of parsley, and 2/3 c of pasta cooking water to the skillet. Stir vigorously for one minute or so, until all of the ingredients come together and a sauce has formed, coating all of the noodles. Taste and adjust the seasoning. Serve with additional grated Pecorino Romano and chopped parsley.
Adapted from NYTimes Cooking
Serves 4
Ingredients:
- 1 lb whole wheat reginette
- 10 oz broccoli florets
- 2/3 c extra virgin olive oil
- 1/2 tsp crushed red pepper flakes
- 2/3 c walnuts
- 1 lemon, zested and juiced
- 2/3 c grated Pecorino Romano, plus more for serving
- 2/3 c parsley, chopped, plus more for serving
- salt and pepper
Instructions:
Bring a large pot of water to a boil. Salt the water, then cook the pasta until shy of al dente. Reserve 2/3 cup of pasta cooking water. Drain pasta and set aside.
While the water is coming to a boil, heat the olive oil in a large deep skillet over medium high heat. Add the walnuts and the red pepper flakes, and stir until golden and fragrant, about one minute. Remove the walnuts and place on a cutting board, season with salt and pepper, and chop into bite-sized pieces.
Add the broccoli to the skillet and toss to coat in the remaining oil. Shake the skillet so the broccoli lands in an even layer. Cook undisturbed for two minutes. Toss and shake to arrange in another even layer again, and cook undisturbed for an additional three minutes. Season with salt and pepper and remove the skillet from the heat. Move the broccoli to another dish, leaving most of the remaining oil behind.
Add the cooked pasta, lemon zest, lemon juice, Pecorino Romano, fried walnuts, 2/3 c of parsley, and 2/3 c of pasta cooking water to the skillet. Stir vigorously for one minute or so, until all of the ingredients come together and a sauce has formed, coating all of the noodles. Taste and adjust the seasoning. Serve with additional grated Pecorino Romano and chopped parsley.