Name: Roasted Broccoli Pasta with Lemon, Mint, Pistachios & Parmesan
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 crowns broccoli; 1 small pkg fresh mint; 1 ½ lemons; 170 g Parmesan cheese; 1 cup pistachios, unsalted; 425 g rotini pasta; black pepper; crushed red pepper; extra virgin olive oil; salt

Roasted Broccoli Pasta with Lemon, Mint, Pistachios & ParmesanRoasted Broccoli Pasta with Lemon, Mint, Pistachios & Parmesan — a 40-minute dinner recipe with 10 ingredients, serving 6.Ingredients

6 crowns broccoli

1 small pkg fresh mint

1 ½ lemons

170 g Parmesan cheese

1 cup pistachios, unsalted

425 g rotini pasta

black pepper

crushed red pepper

extra virgin olive oil

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Separate broccoli into bite-sized florets; cut stems into smaller pieces. Divide between two large baking sheet pans, drizzle with oil, then season with salt and pepper. Toss to coat and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast until the broccoli is starting to soften, 7-8 minutes.

While the broccoli is roasting, fill a large pot halfway with hot water (from the tap), cover, and bring to a boil over medium-high heat. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.

Meanwhile, roughly chop pistachios.

Once the broccoli has started to soften, remove from the oven. Sprinkle with pistachios, stir to combine, and spread out in an even layer.

Return baking sheets to the oven. Continue to roast until broccoli is tender and lightly charred and pistachios are toasted, 12-15 minutes more. Remove from oven.

Meanwhile, finely grate Parmesan and place in a medium bowl.

Zest and juice lemons into the bowl with the Parmesan.

Pick mint leaves off the stems; discard stems and mince the leaves. Add half to the bowl along with the spices. (Reserve remaining mint for serving.)

When the pasta is done, reserve 1 cup of cooking water, then drain. Return pasta and reserved cooking water to the pot.

Add roasted broccoli, pistachios, and Parmesan mixture to the pot. Set the pot over medium-high heat and cook, stirring often, until liquid has evaporated and Parmesan is melted, 2-3 minutes. Remove from heat.

To serve, divide pasta between plates or bowls and sprinkle with reserved mint. Enjoy!

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