Orecchiette With Brown Butter, Broccoli, Pine Nuts And Basil
- 6 cups broccoli, cut into bite-size florets with 1" stems
- 1 Lb. orecchiette (or penne)
- 8 T. unsalted butter
- 1/2 cup fresh basil leaves, coarsely chopped
- 1/2 cup pine nuts, toasted
- 2 T. fresh lemon juice
- Kosher salt and pepper
- Extra-virgin olive, oil, for serving
- 1. Cook broccoli in a large pot of boiling salted water for 2 mins. Using a slottted spoon, scoop broccoli out of the water. Set aside. Add the pasta to the boilling water and cook for 8 to 10 mins. Drain, reserving 1/2 cup of pasta water.
- 2. Meanwhile, heat a large skillet over med.-high heat. Add the butter and stir for 2 mins. Add the broccoli and cook for 1 min. Gently stir in pasta, basil, pine nuts and lemon juice. Season with salt and petter and stir in enough pasta water to create a light sauce. Drizzle each serving with olive oil.
broccoli, orecchiette, butter, fresh basil, pine nuts, lemon juice, kosher salt, extravirgin olive
Taken from www.epicurious.com/recipes/member/views/orecchiette-with-brown-butter-broccoli-pine-nuts-and-basil-52386091 (may not work)