Broccoli And Walnut Saute Recipes

BROCCOLI WITH WALNUT ROMESCO SAUCE

Steps:

• Saute 2 garlic cloves in 1/4 cup olive oil over medium heat, 3 minutes. Puree with half of a roasted red pepper (drained), 1/2 cup walnuts, 2 tablespoons water, 1 tablespoon each tomato paste and sherry vinegar, 2 teaspoons smoked paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon ancho chile powder. Serve with steamed broccoli.

ROASTED BROCCOLI AND WALNUTS

Steps:

• Preheat the oven to 450 degrees F.
• Add the broccoli to a large, rimmed sheet tray along with the walnuts, red pepper flakes and garlic, and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Roast until the stems are tender-crisp and lightly golden brown, 15 to 18 minutes.

BLISTERED BROCCOLI PASTA WITH WALNUTS, PECORINO AND MINT

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
• Meanwhile, heat the oil in a large skillet over medium-high. Add the walnuts and red-pepper flakes, if using, and cook, stirring, until golden and fragrant, about 1 minute. Using a slotted spoon, transfer walnuts and red-pepper flakes to a small bowl. Season walnuts with a little salt and pepper.
• Add the broccoli to the skillet and toss to coat in the oil. Shake the skillet so broccoli settles in an even layer. Cook, undisturbed, 2 minutes. Toss and shake to arrange in an even layer again and cook, undisturbed, another 2 to 3 minutes; season with salt and pepper and remove from heat.
• Drain pasta and add to the skillet along with the lemon zest, cheese, toasted walnuts and half the mint; toss to combine. Divide among plates or bowls and top with remaining mint, more cheese and a drizzle of olive oil. Serve with lemon wedges, squeezing juice on top, if desired.

BROCCOLI-WALNUT PESTO PASTA

Steps:

• Bring a large saucepan of water to a boil over high heat. Add 1/4 cup salt, then add the broccoli. Cook, stirring occasionally, until bright green and just tender, about 5 minutes. Use a spider or slotted spoon to transfer to a food processor; keep the water boiling.
• Drop the pasta into the boiling water and cook according to the package's directions for al dente. Reserve 1/2 cup pasta cooking water.
• Meanwhile, add the garlic to the broccoli and pulse, scraping the bowl occasionally, until smooth. Add the mint, 1 teaspoon salt and 1/2 teaspoon pepper. Pulse until smooth, then add the oil with the machine running.
• Drain the pasta well and transfer to a large bowl. Stir in the pesto. Add 2 tablespoons lemon juice and 1/2 teaspoon each salt and pepper and toss until the pasta is evenly coated. If the mixture seems thick, fold in the reserved pasta water, 1 tablespoon at a time. The mixture will thicken as it cools, so you want it to be saucy. Season to taste with salt and pepper.
• Divide among serving dishes and top with lemon zest, then grate cheese over. Sprinkle with the walnuts, grind more black pepper on top, then drizzle with olive oil. Serve hot, warm or room temperature.

BROCCOLI PANZANELLA WITH WALNUT SAUCE AND BASIL

Steps:

• For the broccoli: Preheat oven to 425 degrees. In a mixing bowl, combine the broccoli, olive oil, garlic and red pepper flakes. Season with salt and pepper to taste. Spread across a baking sheet or shallow roasting pan, and roast until the broccoli is crisp-tender, and is beginning to brown, 15 to 20 minutes. Meanwhile, prepare walnut sauce.
• For the walnut sauce: In a dry skillet or toaster oven, toast the walnut pieces until fragrant and lightly browned. Place in a blender with garlic, olive oil and lemon zest. Blend until smooth, adding just enough water to make a thick yet pourable sauce. Season with salt and pepper to taste.
• For assembly: Spread the diced bread on a baking sheet and bake until crisp and golden, 5 to 10 minutes. Transfer to a bowl and add lemon juice, olive oil, and salt and pepper to taste. Add broccoli (there should be equal parts broccoli to bread), and mix lightly.
• On a serving platter or in a shallow bowl, spread the walnut sauce and pile the broccoli and panzanella on top. Garnish with julienned basil and, if desired, shaved Parmigiano-Reggiano.

PASTA WITH WALNUT SAUCE AND BROCCOLI RAAB

Steps:

• Turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, turn off and scrape down the bowl. Add the walnuts and bread crumbs, and process to a paste. Add the ricotta, 2 tablespoons warm water and Parmesan. Pulse until well blended. Add the olive and walnut oils, and process until smooth and homogenous. Taste and add salt as desired. Transfer to a wide pasta bowl.
• Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the broccoli raab or broccoli. Boil four to five minutes, until tender but still bright. Transfer to the ice water. Drain and chop broccoli raab medium-fine (regular broccoli need not be chopped). Set aside.
• Bring the water back to a boil and cook the pasta al dente, following the timing instructions on the package but checking a minute or two before the indicated cooking time. Before draining the pasta, add 1/2 cup of the pasta cooking water to the ricotta mixture and stir until well blended. The sauce should have a creamy consistency (add more of the pasta water if necessary). Just before draining the pasta, add the broccoli raab or broccoli back into the pot with the pasta to heat, then drain. Toss at once with the sauce, and serve, passing Parmesan or Pecorino on the side.