Orecchiette With Cannellini And Broccoli Best Recipes

ORECCHIETTE WITH BROCCOLI AND PECORINO

Ingredients:

• 2 broccoli crowns, cut into small florets
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon kosher salt, plus for the pasta water
• 1 pound orecchiette pasta
• 1 1/2 teaspoons anchovy paste
• 5 cloves garlic, smashed
• 1/3 cup chopped fresh parsley
• 1/4 teaspoon red pepper flakes
• 3/4 cup freshly grated pecorino
• 1 teaspoon lemon zest, from 1 large lemon
• 1/4 cup golden raisins
• 1/4 cup pine nuts, toasted

Steps:

• Preheat the oven to 500 degrees F. Bring a large pot of salted water to a boil over high heat.
• Spread out the broccoli florets on a rimmed baking sheet and toss them with 1/4 cup of the olive oil and the salt. Transfer to the preheated oven and roast for 10 minutes, stirring halfway through.
• Meanwhile, add the orecchiette to the boiling water and cook until al dente, 9 to 10 minutes. Drain well, reserving 1 cup of the pasta water for the sauce.
• While the pasta cooks, heat a large skillet over medium heat. Add the remaining 1/4 cup olive oil, the anchovy paste and the garlic to the hot pan. Cook, mashing up the anchovy paste with a wooden spoon, until the anchovy has dissolved into the oil and the garlic has become softened and aromatic, about 3 minutes. Add the pasta, the roasted broccoli, and the parsley, red pepper flakes, pecorino, lemon zest, raisins and pine nuts to the skillet. Stir well to combine. Add pasta water as needed to loosen the sauce.

ORECCHIETTE WITH CANNELLINI AND BROCCOLI

Ingredients:

• 2 tablespoons olive oil
• 1 cup chopped onion
• 3 garlic cloves
• 1/2 teaspoon dried crushed red pepper
• 1 28-ounce can diced tomatoes in juice
• 1/4 cup water
• 1 15-ounce can cannellini (white kidney beans), drained
• 1/2 cup chopped fresh basil
• 8 ounces orecchiette (little ear-shaped pasta; about 2 cups) or medium pasta shells
• 1 pound broccoli crowns, separated into small florets (about 5 cups)
• 3 tablespoons freshly shaved Parmesan cheese

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add garlic and crushed red pepper; stir 1 minute. Stir in tomatoes with juices and 1/4 cup water. Bring to boil. Reduce heat to medium; boil gently until sauce thickens, stirring occasionally, about 10 minutes. Stir in beans and basil. Season sauce to taste with salt and pepper.
• Meanwhile, cook orecchiette pasta in large pot of boiling salted water until almost tender, about 15 minutes. Add broccoli florets; cook until pasta is just tender but still firm to bite and broccoli florets are crisp-tender, about 2 minutes longer. Ladle out 1/2 cup pasta cooking water and reserve. Drain orecchiette and broccoli florets; return to pot.
• Add tomato sauce and reserved pasta cooking water to pasta and toss to blend. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with cheese and serve.

BROCCOLI RABE AND CANNELLINI BEANS

Ingredients:

• 1 1/2 pounds broccoli rabe
• 2 garlic cloves, minced
• 1/3 cup olive oil
• 1/3 cup chicken broth
• 1 teaspoon dried pepper flakes
• Salt and pepper
• 2 cups cooked cannellini beans
• 1 pound orecchiette

Steps:

• Trim and discard coarse leaves and tough stem roots from broccoli rabe. Cut off florets. Peel large stems and cut stems and leaves into 1 1/2-inch pieces. Rinse and drain. In a large skillet set over moderate heat cook the garlic in the oil until lightly golden. Add the broccoli rabe, broth, red pepper flakes and salt to taste and cook the mixture, over moderately high heat, partially covered, stirring occasionally, for 3 minutes. Add the cannellini beans and cook, stirring occasionally, until broccoli is just tender and beans heated through.
• In a pot of boiling salted water cook the orecchiette until al dente. Drain. Add broccoli rabe mixture and toss to combine.