Orcchiette with Brown Butter, Broccoli, Pine Nuts and Basil

Name: Orcchiette with Brown Butter, Broccoli, Pine Nuts and Basil
Yield: 8
Ingredients: 13 kg broccoli floret with “1 stems; 1 mg orecchiette; 1/4 mg butter; 1/2 c tightly packed basil leaf; 1/2 c pine nuts, toasted; 2 Tbsp lemon kuice; salt and pepper to taste; extra virgin olive oil, for serving

Orcchiette with Brown Butter, Broccoli, Pine Nuts and Basil

0 mins

Total time

8

Serving

8

Ingredients

Enable cook mode

Ingredients

kgbroccoli floret with “1 stems

mgorecchiette

¹⁄₄

mgbutter

¹⁄₂

ctightly packed basil leaf

¹⁄₂

cpine nuts, toasted

Tbsplemon kuice

salt and pepper to taste

extra virgin olive oil, for serving

Directions

Step 1

Bring a large pot of salted water to boil over high heat. Add the broccoli and cook for about 2 min. until bright green. Use slotted spoon and scoop the broccoli out drain well. Transfer to a baking sheet. Set asides.

Step 2

Return the water to a boil. Add the orecchiette and cook stirring often to ensure it doesn’t stick together - for about 8 min until tender but firm. Scoop out 1/2 cup of the pasta water and drain the orecchiette

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