Blistered Broccoli and Pasta With Walnuts, Pecorino Cheese and Mint
Description
This vegetarian meal is perfect for meatless Mondays or any day of the week. It easy, fast and delicious with caramelized broccoli, toasted walnuts and nutty cheese.
Ingredients
Kosher salt and black pepper
12 oz. fusilli or other short pasta
1/2 c. olive oil, plus more for drizzling
1/2 c. walnuts (or pecans), chopped
1/4 to 1/2 t. red-pepper flakes, optional
1 bunch broccoli (or cauliflower) florets (about 1 1/2 lb. untrimmed), roughly chopped, stalks peeled and sliced 1/4 inch thick
1 lemon, zested (about 1 t.), then quartered
1/2 c. grated Pecorino Romano or Parmesan cheese, plus more for serving
1 c. packed fresh mint (or parsley leaves)
Directions
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Bring a large pot of well salted water to a boil. Add pasta; cook according to package instructions until al dente.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the walnuts and red-pepper flakes; cook, stirring, until golden and fragrant, about 1 minute. Transfer walnuts and red-pepper flakes to a small bowl. Season walnuts with a little salt and pepper.
Add the broccoli to the skillet; toss to coat in the oil. Shake the skillet so that the broccoli settles in an even layer; cook, undisturbed, 2 minutes. Toss and shake to arrange in an even layer again; cook, undisturbed, another 2 - 3 minutes; season with salt and pepper. Remove from heat.
Drain pasta; add to the skillet along with the lemon zest, cheese, walnuts and half of the mint; toss to combine.
Serve, topped with remaining mint, more cheese and a drizzle of olive oil and with lemon wedges, squeezing juice on top, if desired.
4 servings.