Penne with Hazelnut Gremolata and Roasted Broccolini
A delightful pasta dish combining tender penne with roasted broccolini, topped with a flavorful gremolata made from hazelnuts, parsley, lemon zest, and garlic. The perfect balance of fresh vegetables and nutty crunch.
Ingredients
- •½ 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 clove garlic clove, pressed
- •¼ pound penne (about scant 1 1/4 cups)
Cooking Instructions
- 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.
5 min
- 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.
18 min
- 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.
5 min
- 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.
12 min