Broccoli Aglio Olio with Fettucine
The sweet flavour of fresh broccoli and nutty richness of Parmigiano Reggioano cheese
prep time: 40 minutes, serves 6
3 tbsp. sea salt
2 pounds fresh, organic broccoli, chopped into bite size pieces and blanched (about 4 cups)
1 lb fettucine
1/3 cup plus 1 tablespoon olive oil
1/2 tsp. red pepper flakes
1/2 medium organic yellow onion, diced (about 1/4 cup)
3 cloves garlic, minced
1 cup Parmigiano-Reggiano cheese, grated
salt and freshly cracked pepper to taste
This quick and easy dish showcases the sweet flavour of fresh broccoli. Parmigiano Reggiano cheese adds a layer of nutty richness.
Bring 7 quarts of water to a boil. Add salt and immerse broccoli in the water for about 3 to 4 minutes. When the broccoli turns bright green, remove it from the water with a strainer and plunge in a large bowl of ice water to stop the cooking. Drain and reserve until ready to use.
Bring water back to a boil, add pasta and cook until it reaches al dente (meaning “to the tooth” or cooked only until it has a slight resistance when bitten into). Reserve about 1 cup of the pasta water. Drain fettucine in a colander, toss with 1 tablespoon olive oil and reserve until ready to use.
Heat a large skillet over medium heat; add 3 tablespoons of olive oil, red pepper flakes, onion, and garlic. Stir and cook for about 3 minutes. Add broccoli and stir until coated in olive oil, onion and garlic. Add about 1 cup of the pasta water and cook for about 2 minutes. Divide pasta into 8 serving bowls, divide broccoli evenly over the pasta and garnish with Parmigiano Reggiano. Serve immediately.
