Nothing beats a comforting bowl of pasta that feels both wholesome and vibrant, and the Orecchiette with Broccoli and Toasted Hazelnuts Recipe fits that description perfectly. This dish brings together tender orecchiette pasta, crisp-tender broccoli, and the rich crunch of toasted hazelnuts, all elevated by the warm garlic and a hint of spice. It’s a simple yet satisfying meal that somehow manages to be both rustic and refined, making every bite a lovely little celebration of texture and flavor.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in balancing the flavors and textures, while keeping things straightforward and approachable. From the chewy orecchiette that cradles the sauce to the toasted hazelnuts providing an irresistible crunch, every component is essential.
- Orecchiette pasta: The ear-shaped pasta that’s perfect for holding onto bits of broccoli and sauce in every bite.
- Fresh broccoli: Adds vibrant color, a fresh bite, and a tender crispness after blanching.
- Toasted hazelnuts: Bring a nutty aroma and satisfying crunch that elevates the entire dish.
- Garlic cloves: Provide that warm, fragrant base flavor that infuses the olive oil and vegetables.
- Extra virgin olive oil: Creates a silky coating and carries the garlic flavor beautifully.
- Red pepper flakes (optional): Add a gentle kick of heat if you like a little spice.
- Salt and freshly ground black pepper: Essential seasonings to brighten and balance the flavors.
- Parmesan cheese or nutritional yeast: Adds savory depth and a lovely finishing touch.
- Fresh herbs or lemon zest (optional): Offer a fresh, aromatic lift that complements the dish wonderfully.
How to Make Orecchiette with Broccoli and Toasted Hazelnuts Recipe
Step 1: Toast the Hazelnuts
Start by spreading the hazelnuts evenly on a baking sheet and toasting them in a 350°F (175°C) oven for about 8 to 10 minutes. Watch closely—the nuts should become golden and fragrant without burning. Once toasted, allow them to cool before roughly chopping. This step unlocks their rich flavor and adds a lovely crunch you’ll adore.
Step 2: Prep and Blanch the Broccoli
Wash the broccoli thoroughly and cut it into small, bite-sized florets. Blanch the pieces in boiling salted water for 2 to 3 minutes until the broccoli turns bright green and just tender. This quick cooking keeps the broccoli fresh and crisp, providing a nice contrast to the tender pasta. Drain the broccoli and set aside.
Step 3: Cook the Orecchiette
Bring a large pot of salted water to a boil and cook the orecchiette according to the package instructions, aiming for al dente. Remember to save a cup of the pasta water before draining—this starchy liquid is a secret weapon for creating a silky, cohesive sauce in later steps.
Step 4: Sauté Garlic and Broccoli
Heat the extra virgin olive oil in a wide skillet over medium heat. Add the minced garlic and sauté gently until it turns golden and releases its wonderful aroma, taking care not to burn it. Then add the blanched broccoli florets to the skillet, tossing them to coat in the fragrant garlic oil. This step builds layers of flavor that you’ll taste in every forkful.
Step 5: Combine Pasta, Broccoli, and Hazelnuts
Now, add the cooked orecchiette to the skillet with the broccoli and garlic. Toss everything together, adding the reserved pasta water gradually to create a smooth, silky sauce that clings nicely to the pasta. Stir in the toasted hazelnuts and season liberally with salt, freshly ground black pepper, and optional red pepper flakes. This harmony of textures and tastes truly makes the Orecchiette with Broccoli and Toasted Hazelnuts Recipe shine.
Step 6: Finish and Serve
Transfer the pasta to plates or a large serving dish immediately to enjoy at its best. Sprinkle with freshly grated Parmesan cheese or nutritional yeast for that cheesy, savory finish. If you want to brighten things up even more, add some fresh herbs or a little lemon zest on top. These final touches make the dish pop with freshness and invite you to dig in.
How to Serve Orecchiette with Broccoli and Toasted Hazelnuts Recipe
Garnishes
Fresh herbs like parsley or basil add a lovely pop of green color and fragrance that complement the dish’s nutty, garlicky profile. A light sprinkle of lemon zest adds a fresh zing, lifting each bite. Don’t shy away from adding an extra drizzle of high-quality olive oil for extra richness and shine.
Side Dishes
The simplicity of this dish pairs beautifully with crisp green salads dressed in lemon vinaigrette or roasted vegetables for a heartier meal. A warm crusty bread on the side is perfect for soaking up any leftover sauce and extends the comforting vibes.
Creative Ways to Present
For a fun twist, try serving the pasta family-style in a large rustic bowl, encouraging guests to help themselves and savor the convivial spirit of sharing good food. You could also stuff the mixture inside roasted bell peppers or mix with cooked quinoa for a vegetarian-friendly salad to serve cold the next day.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let the pasta cool to room temperature before transferring it to an airtight container. It will keep well in the fridge for up to 3 days. The broccoli and hazelnuts maintain their texture surprisingly well, though the hazelnuts might soften slightly.
Freezing
Freezing this pasta dish is possible but not ideal since the broccoli can become mushy upon thawing. If you do choose to freeze, store it in a freezer-safe container and plan to eat it within 1 to 2 months for the best quality. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat leftovers gently in a skillet over low heat, adding a splash of water or olive oil to help loosen the sauce and prevent sticking. Microwaving works too, but stir occasionally to heat evenly and maintain texture. Freshly grated cheese on top after reheating adds a nice touch.
FAQs
Can I use other nuts instead of hazelnuts?
Absolutely! Walnuts or almonds work nicely and offer similar crunchy texture and flavor profiles. Just toast them the same way to bring out their nuttiness.
Is this recipe vegan-friendly?
It sure can be! Swap the Parmesan for nutritional yeast, which provides that cheesy depth without dairy. Everything else is naturally vegan.
What if I can’t find orecchiette pasta?
You can use other small shaped pastas like cellentani, cavatappi, or even small shells. The key is to choose something that captures the sauce well.
How spicy is this dish with red pepper flakes?
The red pepper flakes add a gentle warmth rather than intense heat. You can adjust the amount or omit them entirely depending on your spice preference.
Can I prepare parts of the recipe in advance?
Yes! Toast the hazelnuts and blanch the broccoli ahead of time, storing them separately in the fridge. Just cook the pasta and combine everything fresh when ready to serve for the best taste and texture.
Final Thoughts
If you’re looking for a recipe that’s easy to whip up but packs impressive flavor and texture, the Orecchiette with Broccoli and Toasted Hazelnuts Recipe is a must-try. It’s the kind of dish you’ll want to make again and again, especially when you crave something hearty yet fresh with a hint of crunch. Gather your ingredients, trust the simple steps, and get ready to delight yourself and anyone lucky enough to join you at the table!
Print
Orecchiette with Broccoli and Toasted Hazelnuts Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This delicious Orecchiette with Broccoli and Toasted Hazelnuts is a simple yet flavorful pasta dish that combines tender pasta, vibrant broccoli, and crunchy toasted hazelnuts. The garlic-infused olive oil and a touch of red pepper flakes add depth, while Parmesan cheese or nutritional yeast finishes it off beautifully. Perfect for a quick weeknight dinner, this recipe offers a satisfying balance of textures and tastes.
Ingredients
Pasta and Vegetables
- 8 oz orecchiette pasta
- 1 large head of fresh broccoli, cut into small florets
Nuts and Seasonings
- 1/2 cup toasted hazelnuts, roughly chopped
- 3 garlic cloves, minced
- 1/4 tsp red pepper flakes (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
Oils and Toppings
- 3 tbsp extra virgin olive oil
- 1/4 cup freshly grated Parmesan cheese or nutritional yeast for vegan option
- Fresh herbs or lemon zest (optional)
Instructions
- Toast Hazelnuts: Spread hazelnuts on a baking sheet and toast in a preheated oven at 350°F (175°C) for 8-10 minutes until golden and fragrant. Allow them to cool, then chop roughly to preserve texture.
- Blanch Broccoli: Wash and cut broccoli into small florets. Blanch them in boiling salted water for 2-3 minutes until bright green and just tender. Drain and set aside to keep their vibrant color and crisp-tender texture.
- Cook Pasta: Boil a large pot of salted water and cook the orecchiette according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining the pasta to help create a silky sauce later.
- Sauté Garlic and Broccoli: Heat olive oil in a wide skillet over medium heat. Add minced garlic and sauté until golden and fragrant, taking care not to burn it. Add the blanched broccoli florets and toss to coat them thoroughly with the garlicky oil.
- Combine Pasta and Sauce: Add cooked orecchiette to the skillet and toss everything together gently. Gradually add reserved pasta water as needed to loosen and create a silky, cohesive sauce. Stir in the toasted hazelnuts evenly throughout.
- Season and Serve: Season the dish generously with salt, freshly ground black pepper, and red pepper flakes if using. Serve immediately, sprinkled with Parmesan cheese or nutritional yeast and garnished with fresh herbs or lemon zest for an optional bright finish. Enjoy the harmonious blend of flavors and textures.
Notes
- To save time, you can toast hazelnuts and blanch broccoli ahead of time.
- For a vegan version, use nutritional yeast instead of Parmesan cheese.
- Adjust red pepper flakes according to your preferred spice level.
- Fresh herbs like parsley or basil add a nice fresh touch if available.
- Reserve pasta water is key to making a silky sauce without adding cream.
