So, it's been ... seven months since I last posted here. In that time, I've been copy editing and DIY-ing at The Kitchn, writing for Food52, and planning our wedding! I've also been doing plenty of cooking — I just haven't been documenting it here.
I figured I'd ease back into the swing of things with a simple pasta dish. One that is comforting, but bright. A quick meal to whip up on a busy weeknight!
Pasta with Broccoli, Lemon, and Pine Nuts
1 large head broccoli, cut into florets
1 pound brown rice fusilli (or other pasta)
1/2 cup reserved cooking water
1/4 cup raw pine nuts
1/4 cup olive oil
4 small cloves garlic, thinly sliced
1/4 teaspoon red pepper flakes
Juice from 1 lemon
Freshly grated Parmesan
Salt, to taste
Bring a large pot of salted water to a boil. Meanwhile, prepare an ice bath in a large bowl. Once boiling, drop in the broccoli florets and let cook for 1 minute. Using a slotted spoon, pull the florets out of the boiling water and drop into the ice bath. Let the broccoli sit in the ice bath for 30 seconds to 1 minute, then drain and set aside.
Allow the same water in the pot to return to a full boil, then drop in the pasta, and cook according to package instructions until al dente.
Meanwhile, in a large sauté pan, gently toast pine nuts over low-medium heat, stirring frequently, for about 5 minutes. Once toasted, pour the pine nuts into a dish and set aside. Turn heat up to medium, then add in olive oil. Once oil is heated, add in garlic, a pinch of salt, and red pepper flakes. Sauté for about 1 minute, then add in broccoli and sauté for another minute or two.
Drain pasta (don't forget to reserve 1/2 cup cooking water before) and immediately add to sauté pan with the garlic and broccoli. Add in reserved cooking water, a little at a time, stirring until you reach your desired sauce consistency. Stir in fresh lemon juice.
Finish with toasted pine nuts, freshly grated Parmesan cheese, and more salt (to taste).