Orecchiette with Broccoli, Roasted Garlic, and Pine Nuts

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

Ingredients

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

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

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