Serious Eats: Recipes

Diane Rossen Worthington's Penne with Roasted Broccoli and Pistachio Gremolata

[Photograph: Blake Royer]

Roasted broccoli is a wonder. A hot oven can transform the mild vegetable into something rich and caramelized, and the depth of flavor it's capable of never ceases to amaze me. And tossing with hot pasta is about the best way I know to transform that magic into a full meal. This recipe, from Diane Rossen Worthington's Seriously Simple Parties, takes things a step further by tossing the whole thing with a pistachio gremolata.

Why I Picked This Recipe: I've had plenty of pasta recipes with roasted or sauteed broccoli, but none with a pistachio gremolata. It turns out to be something of a rustic pesto, with the nuts chopped rather than blended, but providing the same herby, nutty flavor.

What Worked: Roasting the broccoli rather than sauteeing it provides even caramelization. And the pistachio mixture is truly wonderful—nutty, herbaceous, and lemony.

What Didn't: No complaints here. It's a strong, simple pasta recipe with a nice unexpected twist.

Suggested Tweaks: Any short pasta would work here, and certainly a little Parmesan cheese would also be welcome.

Adapted from Seriously Simple Parties.

About the author: Blake Royer has been writing for Serious Eats since 2007. He is the Creative Director at Jamco Creative in Chicago. You can follow him on Twitter: @blakeroyer.

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