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Orecchiette with Roasted Romanesco | Fine Autumn Pasta
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25 min
Quick
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Knackig gerösteter Romanesco mit seinen filigranen Röschen trifft auf zarte Orecchiette, aromatischen Knoblauch und goldbraun angeröstete Pinienkerne. Ein Hauch frischer Zitronenabrieb und fein geriebener Parmigiano Reggiano runden diese herbstliche Pasta perfekt ab – unkompliziert, intensiv im Geschmack und in unter 30 Minuten servierfertig.
Preparation method
Preparation
Thoroughly wash the romanesco, trim the stalk, and cut the head into small, bite-sized florets. Peel the garlic and cut it into thin slices. Wash the lemon with hot water, pat dry, and finely grate the zest.
Toast the pine nuts in a large frying pan without adding fat over medium heat for approx. 2–3 minutes until golden brown and fragrant. Then immediately transfer to a flat plate and set aside.
Instructions
Bring a large pot of plenty of water to a boil, salt generously with fine table salt, and cook the orecchiette al dente according to the package instructions. Before draining, ladle out a cup of the starchy pasta water and set aside.
Chef's tip
Starchy pasta water is the secret to the perfect sauce: it binds the high-quality olive oil with the fine Parmesan into a silky sauce that coats the hollows of the orecchiette wonderfully.
For even more freshness, drizzle a few splashes of fresh lemon juice over the pasta right before serving if desired.
Ingredients
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