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
Scale
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.
