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

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.


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!