Orecchiette with Broccoli, Roasted Garlic and Almonds
- 1 head garlic, separated into cloves
- ⅓ cup olive oil
- ¼ cup
pine nutsslivered almonds
- ½ teaspoon salt
- ¼ teaspoon fresh-ground black pepper
- 1 ½ lbs. broccoli, cut into small florets
- ¾ lbs. orecchiette
- ¼ cup grated Parmesan cheese, plus more for serving
|Heat the oven to 325°. In a small ovenproof dish, toss the garlic with the oil. Cover with foil and roast until soft, about 30 minutes. Put the almonds in a separate pan and toast alongside the garlic until golden brown, about 15 minutes.|
|When the garlic is cool enough to handle, squeeze the flesh out of the peelings and mash the garlic into the warm oil remaining in the baking dish. Add the salt and pepper.|
|In a medium saucepan, steam or boil the broccoli until just done. Steaming will take about 5 minutes and boiling will take about 2.|
|In a large pot of boiling, salted water, cook the orecchiette until just done, about 15 minutes. Reserve 1/2 cup of the pasta water. Drain the orecchiette and toss with 1/4 cup of the reserved pasta water, the broccoli, the garlic mixture, the almonds, and the Parmesan. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.
This was a good pasta recipe, used an awful lot of dishes. I think I would rather roast a bulb of garlic in foil instead of doing the individual cloves. Pine nuts were much too expensive ($4.50/¼ cup) so I bought slivered almonds instead. I still toasted them as directed for the pine nuts.
I went ahead and threw the garlic and nuts into the oven and put my pots of water right on the stove top to get boiling, one for the pasta and one for the steamed broccoli. By the time I was ready to drain the pasta and mix everything the garlic was done and cool enough to handle.
I forgot this time to reserve the pasta water, they need to put that part in red. I do that all the time, but it is necessary because the starch in the water helps to thicken up the sauce on the noodles.