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Orecchiette With Broccoli and Toasted Hazelnuts

Orecchiette With Broccoli and Toasted Hazelnuts
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Orecchiette With Broccoli and Toasted Hazelnuts is a simple, nutritious, and flavorful pasta dish featuring tender orecchiette pasta combined with vibrant broccoli florets and crunchy toasted hazelnuts. Enhanced by garlic, olive oil, and optional Parmesan cheese, this recipe offers a delightful balance of textures and earthy, nutty flavors, perfect for a quick vegetarian meal that can be easily adapted for various diets.

Ingredients

Scale

Pasta and Vegetables

  • 320g orecchiette pasta
  • 200g fresh broccoli florets

Nuts and Flavorings

  • 60g toasted hazelnuts
  • 3 cloves garlic, thinly sliced
  • 3 tablespoons high-quality olive oil
  • 1/2 teaspoon red chili flakes (optional)

Finishing Touches

  • 40g grated Parmesan cheese (optional but recommended)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions until al dente. During the last 4 minutes of cooking, add the broccoli florets directly into the pasta water so they soften but retain a nice bite. Drain well, reserving one cup of the pasta cooking water.
  2. Toast the Hazelnuts: While the pasta cooks, heat a dry skillet over medium heat and add the hazelnuts. Toast them, stirring frequently, until golden and fragrant, about 3 to 5 minutes. Remove from heat and roughly chop once cooled to enhance their nutty flavor.
  3. Sauté Garlic and Chili Flakes: In a large pan, warm the olive oil over medium-low heat. Add the thinly sliced garlic and red chili flakes. Cook gently until the garlic is fragrant and lightly golden, being careful not to burn it. This step creates a flavorful aromatic base for the dish.
  4. Combine Ingredients: Add the cooked pasta and broccoli to the pan with the garlic oil. Toss everything together, gradually adding reserved pasta water to loosen the sauce if needed. Stir in the toasted hazelnuts and season well with salt and freshly ground black pepper.
  5. Finish and Serve: Turn off the heat and sprinkle grated Parmesan cheese over the pasta, if using. Toss once more to combine. Serve immediately, garnished as desired with fresh herbs, a drizzle of olive oil, or lemon zest.

Notes

  • Toast hazelnuts just before serving to keep them crunchy and aromatic.
  • Cook broccoli until just tender to maintain its vibrant color and texture.
  • Use reserved pasta water to bind the sauce and add a silky texture without extra oil.
  • Sauté garlic gently at low heat to unlock its sweet, mellow flavor without bitterness.
  • Always finish with freshly ground black pepper for a spice that livens up the dish.

Nutrition

Keywords: Orecchiette, Broccoli, Hazelnuts, Pasta, Italian, Vegetarian, Quick Dinner, Nutty Pasta, Healthy Pasta

Find it online: https://lillysplate.com/orecchiette-with-broccoli-and-toasted-hazelnuts/