Penne with Hazelnut Gremolata and Roasted Broccolini
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Diane Rossen Worthington
The slight bitterness of the roasted broccolini balances the richness of the duck breast.
Ingredients
1/2 pound broccolini, thick stalks cut in half lengthwise
3 tablespoons olive oil, divided
2 tablespoons hazelnuts, toasted, finely chopped
2 tablespoons finely chopped fresh Italian parsley
2 teaspoons finely grated lemon peel
1 garlic clove, pressed
1/4 pound penne (about scant 1 1/4 cups)
Instructions
Preheat oven to 400 °F. Place broccolini on large rimmed baking sheet. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Toss, then spread in even layer.
Roast broccolini until tender and golden brown around edges, tossing occasionally, about 18 minutes. Cool. Chop coarsely. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
Mix hazelnuts, chopped parsley, finely grated lemon peel, and garlic in small bowl. DO AHEAD: Gremolata can be made 2 hours ahead. Cover and refrigerate.
Cook pasta in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return to saucepan. Add broccolini and toss over medium heat to rewarm. Transfer to medium bowl. Add gremolata and remaining 1 tablespoon oil; toss to distribute evenly. Season to taste with salt and pepper.
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