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About the Dish

  • Broccoli


  • Shallot


  • Butter


  • Red Pepper Flakes

    Red Pepper Flakes

  • PeachDish Salt

    PeachDish Salt

  • Heavy Whipping Cream

    Heavy Whipping Cream

  • Parmesan Cheese

    Parmesan Cheese

  • Parsley


  • Casarecce Pasta

    Casarecce Pasta

  • Gruyere Cheese

    Gruyere Cheese


Please read entire recipe before beginning.
Place a medium-large size saucepot over high heat, fill it 2/3 full of water and add a pinch of salt. This is the water for the pasta, proceed to the next step while the water comes to a boil.
Heat a large sauté pan over medium-high heat, add the oil then add the broccoli. Cook the broccoli for 3-4 minutes while stirring intermittently. Remove the broccoli from the pan and set aside.
By this time the water for the pasta should be boiling. When it is, add the pasta and stir continuously so the pasta does not stick to the pan or to itself. Cook the pasta for 8-10 minutes or until tender but not mushy. Before draining the pasta, remove 1 tablespoon of the pasta cooking water and set aside. Drain the pasta in a colander, do not rinse.
Peel, half and thinly slice the shallot. Place the same large sauté pan that you cooked the broccoli in over low heat. Add the butter, shallot and cook for 2 minutes. Add the crushed red pepper, Peachdish salt and peas, cook for another 3-4 minutes then turn the heat to medium-high. Add the cream and cook for 2-3 minutes or until cream is slightly reduced. Next add the reserved pasta water, parmesan, gruyere, broccoli and pasta, stir well to incorporate, and remove the pan from the heat. Roughly chop the Italian parsley leaves.
Divide the pasta onto two plates, top with the chopped parsley and enjoy!