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Orecchiette with Broccolini, Garlic & Crushed Red Pepper

In Italy, broccolini relatives such as broccoli and rapini are often prepared with garlic and crushed red pepper. Oregano and parsley add a fresh twist for this simple, appealing pasta supper.

Prep Time: 15 Min Cook Time: 30 Min Vegetarian

About the Dish

8 ounce Broccolini
.25 teaspoon PeachDish Salt
3 cloves Garlic
.25 teaspoon Red Pepper Flakes
6 ounce Orecchiette Pasta
1 ounce Marsala Wine
6 sprigs Parsley
2 sprigs Oregano
1 ounce Parmesan Cheese
Per Serving
Calories 484
Total Fat 12 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 5 g
Cholesterol 13 mg
Sodium 585 mg
Total Carbohydrates 73 g
Dietary Fiber 5 g
Sugar 6 g
Protein 21 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Fill a saucepan 2/3 full with about 6 cups water, and stir in 1 teaspoon kosher salt. Place pan on high heat. This is your pasta cooking water.
While waiting for water to come to a boil, prepare your mise en place: Cut broccolini stems at an angle into 1/4-inch slices; cut the florets into 2-inch pieces. Peel and thinly slice garlic. Pick and chop parsley and oregano.
When the pasta water comes to a full boil, add orecchiette. Stir frequently to prevent pasta from sticking to itself or to pan. Cook until tender but not mushy, 7-8 minutes. Carefully remove 1/4 cup pasta cooking water, and reserve. Drain pasta in a colander but do not rinse.
Place a large sauté pan over high heat, and add 1 tablespoon olive oil. When oil begins to shimmer, carefully add broccolini stems and florets. Cook 3-4 minutes, stirring occasionally. Add garlic, and cook 1 minute more. Add crushed red pepper (the provided 1/4 teaspoon yields a spicy dish, use less if you prefer a milder flavor) and 1/4 teaspoon PeachDish Salt. Cook 1 minute, stirring occasionally.
Stir cooking wine, then drained pasta into broccolini pan.
Add reserved pasta cooking water to sauté pan. Place pan back on high heat, and stir to incorporate all ingredients. Stir in oregano and parsley. Taste and adjust seasoning as desired with PeachDish Salt.
Divide pasta between 2 plates, top with shaved Parmesan and enjoy!