Broccoli Parmesan Orecchiette
Rated 5.0 stars by 1 users
Cuisine
Italian
Servings
4
Prep Time
30 minutes
Getting ready for fall recipes...and broccoli is about to be in season. This recipe is flexible- you can make it heavier on the broccoli or heavier on the cream and cheese- depending on the audience.
Because the broccoli should be steamed or boiled beforehand, this recipe isn't one of our fastest. The good news is, if you don't eat it all in one go, you can also add some mozzarella or provolone and make it a "pasta al forno" in the oven for leftovers.
Ingredients
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2 tablespoons of high quality extra virgin olive oil
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Half cup of grated Parmigiano Reggiano, plus extra for topping at the end
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2 cloves of garlic
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1-2 broccoli crowns, depending on preference
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Half cup of milk
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3 tablespoons of butter
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Salt and pepper to taste
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One bag of orecchiette pasta
Directions
Roughly cut the broccoli crowns into small pieces and steam or boil until soft, and then let cool.
Put cooked broccoli into medium sized mixing bowl, and add milk. Use a hand mixer to blend and form a sauce (it will have some chunks in it). Use a blender or food processor for a smoother sauce.
Saute garlic in olive oil in a medium sized pan on the stovetop until soft.
Reduce heat to low and add broccoli and milk mixture to the pan. Once the sauce reaches a lower heat, add grated Parmigiano Reggiano, butter, and salt and pepper to taste. Let the sauce continue to cook at low heat while you cook the pasta.
Bring salted water to a rapid boil and add pasta. Cook for one minute less than the recommended boiling time.
Once pasta is almost done, take ¼ cup of water and add to the pasta sauce if it has become too thick. Add water to your tasting.
Drain pasta, pour into sauce, and cook for one additional minute.
Top with additional Parmigiano Reggiano, if desired.