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Recipes

Linguine with Broccoli, Pine Nuts, and Red Pepper Flakes

By Bon Appétit Test Kitchen

5.0

(3)

Recipe information

  • Yield

    2 Servings

Ingredients

1

1/2 pounds broccoli, cut into florets

1

/2 pound dried linguine

5

tablespoons olive oil

2

medium garlic cloves, minced

1

/8 teaspoon dried red pepper flakes

2

tablespoons fresh lemon juice

1

/3 cup freshly grated Parmesan cheese plus additional for serving

1

/4 cup pine nuts, toasted

Need to make a substitution?

Preparation

  1. Step 1

    Blanch broccoli florets in large pot of boiling salted water until just crisp-tender, about 3 minutes. Drain broccoli florets and refresh under cold water. Drain again.

    Step 2

    Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well.

    Step 3

    Meanwhile, heat olive oil in heavy large skillet over medium-low heat. Add minced garlic; stir 1 minute. Add red pepper flakes to skillet; stir 30 seconds. Add blanched broccoli florets; stir until heated through, about 2 minutes.

    Step 4

    Add pasta to skillet and turn to coat with olive oil. Add fresh lemon juice and toss to coat. Mix in 1/3 cup Parmesan cheese. Season pasta generously with salt and pepper. Transfer to heated platter. Sprinkle with toasted pine nuts. Serve, passing additional Parmesan cheese separately.

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