Penne with Hazelnut Gremolata and Roasted Broccolini

Ingredients for Penne with Hazelnut Gremolata and Roasted Broccolini

• 230g 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

• 110g penne (about scant 300ml )

Preheat oven to 204°C. Place broccolini on large rimmed baking sheet. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Toss, then spread in even layer.

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.

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.

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.

Avvertenza

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