Broccoli Tagliatelle

7/31/2023

Broccoli Tagliatelle

Prep Time: 15 Min
Cook Time: 15 Min

Yields: 4+ Servings

WHAT YOU NEED

Bring a large pot of cold, generously salted water to a boil. Once boiled, drop in the broccoli and let the florets bubble away for about 7 minutes until they're vibrant and green.
While your broccoli boils, begin heating the butter, EVOO, garlic, and up to 1 tsp. pepper flakes, depending on how hot you like things, in a large, 12" skillet set to just below medium heat. (I used the full tsp.) Once heated, let everything sizzle together while stirring, for about a minute. Next, sprinkle in the torn basil leaves a good pinch of salt, and some cracked pepper, stir, and continue to cook another 30 seconds approximately.

Broccoli should be good to go now. Transfer the broccoli straight from the boiling water, to the skillet along with 1 C of the boiling water, hard cheese rind, and a pinch of salt. In the meantime, add the noodles to the pot and cook to just before al dente. Simmer the broccoli in the skillet while the pasta cooks and take a potato masher to mash up some of the broccoli in the skillet, creating a sort of broccoli sauce. You'll likely need to add up to another 1/2 c of the now, pasta water to the skillet, continuing to simmer until noodles are cooked.
Once the pasta is cooked, pluck out the cheese rind and strain the pasta directly in to the skillet. Toss the pasta together with the sauce constantly, releasing starches to thicken our sauce, until the pasta is cooked to al dente / your liking. Remove from heat and add the lemon zest, juice, grana padano, and a ladle of pasta water to help emulsify. Toss until glossy and creamy, adding additional pasta water if needed. Taste and adjust salt / cracked pepper if desired.
Serve each portion with some fresh herbs if desired and additional grated grana padano. ENJOY!