Pasta and Broccoli with Gremolata

I know, I know…pasta and broccoli?? It sounds like a kid’s meal. Don’t pass this by though because I’ve elevated it with the addition of this beautiful bright crumbly topping that gets stirred in to make it just a tad bit bougie. But everyone will forgive you when they give it a try. Is has the nostalgic comfort only a simple pasta “kid’s meal” can provide, but with a surprise of a classy, but unexpected, gremolata.

I love pasta, especially if it’s veg heavy…and this one definitely is.  I remember making broccoli pasta for Chloe when she was young.  It brings back such great memories of when she was little and times were less complicated.  I wanted to elevate it some this time around and make it a respectable “grown-up” dish by adding a vibrant mixture of nuts and citrus.  The oversized butter beans add a bit of plant protein and can be switched out with navy or cannellini beans.  And, if you want even more veg, add a few handfuls of fresh baby spinach.  

Mediterranean markets and most higher-end grocery stores now carry small jars of preserved lemons, but it’s super easy to make yourself. You just have to be very patient, since it takes a couple of months of waiting while you let the salt do its thing. It’s basically lemons cut in half and stuffed into a jar with additional lemon juice and a huge amount of kosher salt. If you can’t find preserved lemons and you don’t want to wait for the homemade version, zest a whole lemon and add the juice with a little extra oil - it’ll be a little different, but equally delicious!

Broccoli Pasta with Preserved Lemon and Chive Gremolata

Yield: 4 servings

Pasta and broccoli

4 large handfuls of orecchiette pasta

1 pound baby broccoli

Evoo

Kosher salt

14 oz can of butter beans

Gremolata

¼ cup pine nuts 

2 garlic cloves

2 tsp sherry vinegar

1 oz chives – about 1/3 cup

½ preserved lemon

1 pinch red chili flakes

For the pasta and broccoli

1.     In a large pot of boiling water, stir in a big handful of kosher salt to season the water.  It should taste like the sea.  Add pasta and cook, following the package directions. 

2.     Line up your baby broccoli and cut them into 1 ½” – 2” pieces.  Add them to the boiling pasta 3-4 minutes before the end of the cooking process.

3.     When the time is up, drain the pasta and broccoli in a colander in your kitchen sink and rinse with cold water to stop the cooking.  This will keep the broccoli from turning dark and help it keep it’s vibrant green color. 

4.     Drain and rinse the butter beans and gently toss with pasta.

5.     Drizzle a little evoo and stir in to prevent the pasta from sticking together.

For the gremolata

1.     Place pine nuts on a silicone-lined sheet tray and toast at 375F for 2-3 minutes, tossing midway.  When done, cool at room temperture.

2.     Grate garlic cloves with a microplane into a bowl and stir in sherry vinegar.

3.     Finely chop chives and add to a medium bowl.

4.     Rinse the preserved lemon, remove the “meat” with your thumb and discard.  Rinse the skin again and then lay flat on your cutting surface.  If there’s a lot of white pith, carefully scrape some of it off with your chef knife and discard.  Chop skin into a fine mince and add to the chives.

5.     Add the garlic and sherry vinegar mixture, a pinch of red chili flakes, and the toasted pine nuts. Stir to combine.

6.     Once combined, stir in the gremolata with the pasta and broccoli.  Drizzle a little more evoo if you think the pasta is too dry.  Enjoy!