Recipe: Orecchiette with Brown Butter, Broccoli, Pine Nuts, and Basil

By Heritage330

Ingredients

• 6 cups broccoli, cut into bite-size florets with 1-inch stems
• 1 lb orecchiette (or penne)
• 8 tablespoons unsalted butter
• 1/2 cup fresh basil leaves, coarsely chopped
• 1/2 cup pine nuts, toasted
• kosher salt and pepper
• extra-virgin olive oil

Details

Servings 4
Adapted from sweetnicks.com

Preparation

Step 1

Cook broccoli in a large pot of boiling salted for two minutes. Using a slotted spoon, scoop the broccoli out of the water. Add the pasta to the boiling water and cook 8 to 10 minutes. Drain, reserving a 1/2 cup of cooking liquid.

Meanwhile, heat a large skillet over medium-high heat. Add the butter and stir for two minutes. Add the broccoli and cook for one minute. Gently stir in pasta, basil, pine nuts, and lemon juice. Season with salt and pepper and stir in enough pasta water to create a light sauce.