Orecchiette with Broccoli, Roasted Garlic, and Pine Nuts

Orecchiette with Broccoli, Roasted Garlic, and Pine Nuts
Photo by © Melanie Acevedo

Ingredients

  • ¼ cup pine nuts
  • ¼ teaspoon fresh-ground black pepper
  • 1/3 cup olive oil
  • 1 ½ pounds broccoli, cut into small florets
  • ½ teaspoon salt
  • ½ teaspoon salt
  • ¾ pound orecchiette
  • + 9 more ingredients
    • ¼ cup grated Parmesan cheese, plus more for serving
    • ¾ pound orecchiette
    • ¼ cup pine nuts
    • 1/3 cup olive oil
    • ¼ cup grated Parmesan cheese, plus more for serving
    • 1 head garlic, separated into cloves
    • ¼ teaspoon fresh-ground black pepper
    • 1 head garlic, separated into cloves
    • 1 ½ pounds broccoli, cut into small florets

1. Heat the oven to 325°. In a small ovenproof dish, toss the garlic with the oil. Cover with foil and roast until soft, about 30 minutes. Put the pine nuts in a separate pan and toast alongside the garlic until golden brown, about 15 minutes. 2. When the garlic is cool enough to handle, squeeze ...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network