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Penne with Hazelnut Gremolata and Roasted Broccolini

By Diane Rossen Worthington

3.4

(4)

Image may contain Plant Food Dish Meal and Produce
Penne with Hazelnut Gremolata and Roasted BroccoliniGentl & Hyers

The slight bitterness of the roasted broccolini balances the richness of the duck breast.

Recipe information

  • Yield

    Makes 2 servings

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)

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    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.

TagsPastaPenneBroccoli/BroccoliniVegetableHazelnutNutMainSideDinnerLunchDairy FreeVegetarianVeganRoastBon Appétit
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