Orecchiette with Brown Butter, Broccoli, Pine Nuts & Basil

Yield: 2 – 3 servings

Delicous recipe with Orecchiette, Brown Butter, Broccoli, Pine Nuts & Basil

Ingredients:

• 1 head broccoli, about 500 grams, cut in florets with 1-inch stems
• 250 grams orecchiette; I uses these *
• 60 grams butter
• fresh basil leaves, coarsely chopped, about 6 grams
• 35 grams pine nuts, toasted
• 1 tablespoon fresh lemon juice
• salt and freshly ground black pepper
• Extra-virgin olive oil, for serving

Instructions

1. ring a large pot of salted water to a boil over high heat. Meanwhile blanch the broccoli for about 2 minutes in the steamer. Drain it well, and transfer to a rimmed baking sheet. Set aside.
2. Add the orecchiette to the boiling waterand cook, stirring often to ensure it doesn’t stick together, for about 8 minutes, or until tender but still firm to the bite. Scoop out and reserve 1/2 cup of the pasta cooking water. Drain the orecchiette.
3. Meanwhile, heat a large heavy skillet over medium-high heat. Add the butter and stir for about 2 minutes, or until it has turned hazelnut brown. Add the broccoli and cook, stirring often, for about 1 minute, or until hot.
4. Add the pasta to the broccoli mixture and stir gently to combine. Stir in the basil, pine nuts, and lemon juice. Season to taste with salt and pepper. Stir in enough of the reserved cooking water to moisten the pasta as necessary.
5. Divide the pasta among two pasta plates, drizzle with olive oil, and serve

total time: less than 30 minutes
preparation time: 5 minutes
cooking/baking time: 15 minutes