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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 comforting yet exciting pasta dish that combines tender orecchiette pasta with crisp broccoli florets and crunchy toasted hazelnuts. This simple recipe features fresh flavors, varied textures, and a nutty richness that makes every bite memorable. Ideal for weeknight family dinners or entertaining guests, it delivers maximum taste with minimal effort.

Ingredients

Scale

Pasta and Vegetables

  • 12 oz Orecchiette pasta
  • 1 large head of Broccoli, cut into small florets

Nut and Aromatics

  • 3/4 cup Toasted Hazelnuts, coarsely chopped
  • 3 cloves Garlic, minced

Seasonings and Finishes

  • 3 tablespoons Extra Virgin Olive Oil
  • 1/4 teaspoon Red Pepper Flakes (optional)
  • 1/2 cup Freshly grated Parmesan Cheese (or vegetarian alternative)
  • Salt, to taste
  • Freshly ground Black Pepper, to taste

Instructions

  1. Prepare the Broccoli: Cut the broccoli into small florets and blanch them in salted boiling water for 2-3 minutes until just tender and vibrant green. Immediately transfer to ice water to stop the cooking process and preserve the crisp texture.
  2. Toast the Hazelnuts: While the broccoli cools, heat a dry skillet over medium heat and toast the hazelnuts for 4-5 minutes, stirring frequently until their skins darken and they release a fragrant aroma. Remove from heat and coarsely chop once cooled.
  3. Cook the Orecchiette: In the same boiling water used for the broccoli, cook the orecchiette until al dente, usually about 9-11 minutes. Reserve a cup of pasta water before draining for the sauce.
  4. Sauté Garlic and Red Pepper Flakes: In a large skillet, gently sauté minced garlic and optional red pepper flakes in olive oil over low heat until fragrant but not browned, about 1-2 minutes.
  5. Combine Ingredients: Add the drained broccoli and cooked pasta to the skillet, tossing well to combine. Add reserved pasta water a little at a time until a silky sauce forms coating the pasta and greens.
  6. Finish with Hazelnuts and Cheese: Remove from heat, then stir in toasted hazelnuts and grated Parmesan cheese. Adjust seasoning with salt and pepper to taste, and serve immediately.

Notes

  • Don’t overcook broccoli; keep it crisp to contrast the tender pasta and crunchy nuts.
  • Toast hazelnuts gently to avoid burning and bitterness.
  • Reserve pasta water to create a silky sauce consistency.
  • Use freshly grated Parmesan for best melt and flavor.
  • Adjust red pepper flakes gradually to customize spice level.

Nutrition

Keywords: orecchiette, broccoli, toasted hazelnuts, pasta, vegetarian, Italian, quick meal, healthy, nutty

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