linguine with broccoli, pine nuts, and red pepper flakes

prep time:  tbd
cook time:  tbd
servings:  2

1 1/2 pounds broccoli - cut into florets
1/2 pound dried linguine
5 tablespoons olive oil
2 medium garlic cloves - minced
1/8 teaspoon dried red pepper flakes
2 tablespoons lemon juice
1/3 cup grated parmesan cheese + additional for serving
1/4 cup pine nuts - toasted

1.  blanch broccoli in large pot of boiling salted water until just crisp-tender, about 3 minutes.  drain and refresh broccoli under cold water.  drain again.  set aside.

2.  cook pasta in a large pot of boiling salted water until al dente.  drain well.  meanwhile, heat olive oil in heavy large skillet over medium-low heat.  add minced garlic, stir 1 minute.  add red pepper flakes to skillet, stir 30 seconds.  add broccoli, stir until heated through, about 2 minutes.

3.  add pasta to skillet and turn to coat with olive oil.  add lemon juice and toss to coat.  mix in 1/3 cup parmesan cheese.  season pasta generously with salt and pepper to taste.  transfer to heated platter.  sprinkle with toasted pine nuts.  serve with additional parmesan.

- epicurious

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