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Main Course Savory  •  November 29, 2022

Creamy Broccoli Pastina

Creamy Broccoli Pastina
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Creamy Broccoli Pastina

Serves 4-6
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Course Main Course
Servings 4 people

Equipment

  • Medium sauté pan
  • Small Bowl
  • Medium pot

Ingredients
  

Spicy Breadcrumbs

  • 2 Tbsp unsalted butter
  • ½ cup panko
  • Kosher salt to taste
  • 2-3 calabrian chilis finely chopped (omit if you don’t want it spicy)
  • 1 lemon zested

Pastina

  • 4 cups low sodium chicken stock
  • 1 cup pastina
  • 3 cups finely chopped broccoli florets mostly from the tops of the broccoli, saving the stems for another use, see video for cutting technique
  • 1 egg yolk
  • ½ cup packed finely grated pecorino romano plus more for serving
  • 4 Tbsp unsalted butter cut into pieces
  • 3 Tbsp heavy cream optional*
  • Kosher salt and pepper to taste
  • EVOO for serving
  • Sliced fresh chives for serving

Instructions
 

  • Begin by preparing the breadcrumb garnish. In a medium saute pan, melt butter over medium heat. Add in panko and toss to coat in butter. Cook stirring constantly, until lightly golden. Transfer to a small bowl and season with salt. Stir in chilis and lemon zest. Set aside.
  • For the pastina, add stock to a medium pot. Bring to a boil over high heat.
  • Once boiling, stir in pastina. Reduce heat to medium and cook, stirring frequently, for 3 minutes.
  • Add in broccoli and continue to cook, stirring, until the pasta and broccoli are both cooked, about 3-4 more minutes. There should be just a little bit of liquid remaining.
  • Turn off heat and quickly stir in egg yolk to prevent scrambling. Add in cheese and butter and mix until melted.
  • Stir in cream if using. Season to taste with salt and pepper.
  • Serve topped with a drizzle of EVOO, more pecorino, chives and a sprinkle of the reserved breadcrumb mixture.

Notes

  • The cream will make this super creamy, although not necessary! it is still very luxurious without 🙂
Tried this recipe?Let us know how it was!

Tags

  • Pasta

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