Broccoli orecchiette with parmesan croutons. (Taken with Instagram)
The reaction: “Is there lemon in this?”
(Adapted from Everyday Food magazine’s recipe. Video here.)
1/2 baguette, cut into 1/2-inch cubes
1/4 c. olive oil, divided
1/4 c. grated parmesan
salt and pepper
3/4 lb. orecchiette pasta
1 bunch broccoli, cut into small florets
2 cloves garlic
grated lemon zest
1. Preheat oven to 400. (This would also be a good time to get the water boiling for the pasta.) In a bowl, toss cubed baguette, 1 T. olive oil, and parmesan cheese. Add salt and pepper to taste. Spread on baking sheet and bake until toasted—about 10 minutes.
2. Season the boiling pasta water with salt. Add in pasta and cook for two minutes less than the box instructs. Add in broccoli and cook for two minutes. Reserve 1/2 c. pasta water before draining.
3. Add remaining 3 T. olive oil to the now-empty pasta pot, and cook garlic until fragrant (not browned)—about 30 seconds to 1 minute. Add in pasta/broccoli mixture, lemon zest, and pour in enough pasta water to make everything look glossy.
4. Serve: Sprinkle with croutons, pour a swirl of your high-quality olive oil over, and toss on some extra lemon zest and parmesan if you so desire.