Description
Orecchiette With Broccoli and Toasted Hazelnuts is a simple, quick, and healthy Italian pasta dish combining tender ear-shaped pasta with crisp broccoli and crunchy toasted hazelnuts. Bursting with vibrant flavors and textures, this recipe is perfect for a nutritious weeknight meal that’s both elegant and satisfying.
Ingredients
Scale
Main Ingredients
- 8 oz orecchiette pasta
- 1 large head of fresh broccoli, cut into small florets
- 1/2 cup toasted hazelnuts, roughly chopped
- 3 garlic cloves, minced
- 3 tbsp extra virgin olive oil
- 1/4 tsp red pepper flakes (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
Optional Garnishes
- 1/4 cup freshly grated Parmesan cheese or nutritional yeast for vegan option
- Fresh herbs or lemon zest (optional)
Instructions
- Toast the 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 to cool, then chop roughly.
- Prepare the Broccoli: Wash and cut broccoli into small florets. Blanch in boiling salted water for 2-3 minutes until bright green and just tender. Drain and set aside.
- Cook the Orecchiette: Boil a large pot of salted water and cook the orecchiette according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Sauté Garlic and Combine: Heat olive oil in a wide skillet over medium heat. Add minced garlic and sauté until golden and fragrant, being careful not to burn it. Add blanched broccoli and toss to coat with the garlic oil.
- Finish with Pasta and Hazelnuts: Add cooked orecchiette to the skillet and toss everything together. Gradually add reserved pasta water as needed to create a silky sauce. Stir in toasted hazelnuts. Season generously with salt, pepper, and red pepper flakes if using.
- Serve and Garnish: Serve the pasta immediately, sprinkled with Parmesan cheese or nutritional yeast and garnished with fresh herbs or lemon zest if desired. Enjoy the harmony of flavors and textures.
Notes
- Toast Your Nuts Properly: Watch the hazelnuts carefully during toasting to avoid burning and bitterness.
- Reserve Pasta Water: Use the starchy pasta water to emulsify the sauce and bind the ingredients.
- Keep Broccoli Crisp: Blanch broccoli briefly to retain vibrant color and pleasant crunch.
- Use Fresh Pasta: Fresh orecchiette enhances texture and flavor absorption, if available.
- Customize the Heat: Adjust the amount of red pepper flakes to your spice preference.
- Make it Vegan: Omit Parmesan and use nutritional yeast instead.
- Protein Addition: Add grilled chicken or sautéed shrimp for a heartier meal.
- Nut Alternatives: Replace hazelnuts with walnuts or pine nuts for varying nuttiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling, Sautéing, Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg