Blistered Broccoli Pasta With Walnuts, Pecorino and Mint

By Dawn Perry

Published April 15, 2020

Blistered Broccoli Pasta With Walnuts, Pecorino and Mint
Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.
Total Time
15 minutes
Rating
5(4,683)
Comments
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The trick to creating deeply browned, pan-seared broccoli involves two things: high heat and no touching. Allowing your florets and stems to sear in an even layer, undisturbed, gives them time to blister without cooking all the way through, so they retain some crunch. While many pasta sauces are finished with starchy pasta water, this one isn’t, since the hot water would strip the broccoli of that color and crunch you worked so hard to achieve. Instead, toss the cooked pasta in the skillet with the broccoli, walnuts and cheese. A drizzle of olive oil and a squeeze of lemon will provide any additional moisture you need.

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Ingredients

Yield:4 servings
  • Kosher salt and black pepper
  • 12ounces riccioli, fusilli or other short pasta
  • ½cup olive oil, plus more for drizzling
  • ½cup walnuts or pecans, chopped
  • ¼ to ½teaspoon red-pepper flakes (optional)
  • 1bunch broccoli or cauliflower (about 1½ pounds untrimmed), florets roughly chopped and stalks peeled and sliced ¼-inch thick
  • 1lemon, zested (about 1 teaspoon) then quartered
  • ½cup grated Pecorino Romano or Parmesan, plus more for serving
  • 1cup packed fresh mint leaves or parsley leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

796 calories; 44 grams fat; 8 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 11 grams polyunsaturated fat; 81 grams carbohydrates; 10 grams dietary fiber; 6 grams sugars; 25 grams protein; 797 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.

  2. Step 2

    Meanwhile, heat the oil in a large skillet over medium-high. Add the walnuts and red-pepper flakes, if using, and cook, stirring, until golden and fragrant, about 1 minute. Using a slotted spoon, transfer walnuts and red-pepper flakes to a small bowl. Season walnuts with a little salt and pepper.

  3. Step 3

    Add the broccoli to the skillet and toss to coat in the oil. Shake the skillet so broccoli settles in an even layer. Cook, undisturbed, 2 minutes. Toss and shake to arrange in an even layer again and cook, undisturbed, another 2 to 3 minutes; season with salt and pepper and remove from heat.

  4. Step 4

    Drain pasta and add to the skillet along with the lemon zest, cheese, toasted walnuts and half the mint; toss to combine. Divide among plates or bowls and top with remaining mint, more cheese and a drizzle of olive oil. Serve with lemon wedges, squeezing juice on top, if desired.

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Ratings

5 out of 5
4,683 user ratings
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Comments

Ada Press

This was way too dry. The concept of blistered broccoli is wonderful. But dry? Not so wonderful. Here's a suggestion. Keep the blistered broccoli aside, out of the liquid you need to add to make this a cohesive dish. Just add some left-over pasta water (approx. 1/2 cup) to the pasta as you sprinkle with cheese, etc. Then add the blistered broccoli last, to keep it from getting soggy. Now you have just a little sauce, which brings it all together.... That's All, Folks!

Heather B

This was quite tasty, but I plan to make a few changes the next time I make it. 1. Fry the walnuts whole, and then cool and chop. Trying to remove chopped nuts from hot oil was tricky. 2. I will roast the broccoli. There was too much to get into a single layer in the pan, and I didn't get as much sear as I'd like. 3. I'll add some onion and garlic, because that is never unwelcome. 4. I will save some of the pasta water to make more of a sauce.

Izzy

Absolute slam dunk. I prepped the lemon zest, grated cheese, measured walnuts etc and the whole thing came together between boiling the water and sprinkling the parsley. Delicious!!

Jane MN

I've made this at least 10 times, as written, EXCEPT substituting tofu for pasta. One block pressed tofu, cubed and tossed in 3T flour, 1/4+ t salt and pepper and fry (in 2T olive oil) - I use the same pan as the broccoli and just set the tofu aside until time to add. And all mint. Maybe because it's no longer a pasta dish, the 'dryness' that people mention never crossed my mind. It's an upscale tofu veggie dish! And it's great the next day too!

OceanGirl

Adjusted for a single serving. Breakdown for one was roughly as follows: 4 oz pasta, 2 TBSP olive oil, 1/4 c walnuts, 1/4 tsp red pepper flakes, 10 oz broccoli head, 1/3 a lemon, 3 TBSP pecorino, large spring of mint (maybe 1/4 c?). I did save some of the pasta water tho and drizzled a little on in the serving bowl with the lemon juice and a drizzle of olive oil. The pasta water did not dampen the char on the broccoli at all and added just the right amount of liquid to the final product. I’ve made this twice now and really enjoyed it.

CMC

I was served a version with about half the amount of pasta, and it was fabulous

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