| @type | WebSite |
|---|---|
| @id | https://12tomatoes.com/#website |
| url | https://12tomatoes.com/ |
| name | 12 Tomatoes |
| publisher | Object (type: stdClass) |
| potentialAction | Object (type: stdClass) |
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| @id | https://12tomatoes.com/#organization |
| name | 12 Tomatoes |
| description | Making Mealtime Meaningful |
| url | https://12tomatoes.com/ |
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| @type | Recipe |
| @context | http://schema.org/ |
| @id | https://12tomatoes.com/broccoli-walnut-pasta/#recipe |
| headline | |
| name | Broccoli Walnut Pasta |
| description | Fresh, bright, and so satisfying. |
| url | https://12tomatoes.com/broccoli-walnut-pasta |
| inLanguage | en-US |
| isPartOf | Object (type: stdClass) |
| author | Object (type: stdClass) |
Ingredients
- 12 oz riccioli, fusilli, campanelli, or other short pasta
- 1/2 cup olive oil, plus more for drizzling
- 1/2 cup walnuts or pecans, chopped
- 1/4 teaspoon red-pepper flakes (or to taste)
- 1 bunch broccoli, roughly chopped
- 2 cloves garlic, minced
- salt and pepper to taste
- zest and juice of 1 lemon
- 1/2 cup grated Pecorino Romano or parmesan, plus extra for garnish
- 1/2 cup packed fresh basil leaves
Preparation
- Prepare pasta to package directions. While pasta is cooking heat oil in large skillet over medium-high. Add walnuts and red pepper flakes. Cook for 1 minute. Use a slotted spoon to remove walnuts.
- Add broccoli to pan and cook for 2 minutes without stirring. Stir once and cook for 2-3 more minutes. Turn heat off. Add garlic and allow to cook for 1 minute.
- Add walnuts, pasta, lemon zest, lemon juice, cheese, and basil leaves to pan. Toss together and add salt and pepper to taste.
- Serve with extra olive oil and cheese on top.
Fresh, bright, and so satisfying.
serves 6
Course: Dinner
Diet(s): Vegetarian, Vegetarian
Allergen(s): Nuts, Milk, Gluten, Wheat, Nuts, Milk, Gluten, Wheat
Recipe adapted from New York Times Cooking.