|2 servings||calories per servings 574|
This bright spring pasta is one of those amazing dishes that manage to be both light and filling. Tender yet toothsome broccoli gives this dish a complex charred flavor while the English peas add a pop of sweetness while the red pepper flakes add a touch of spice. A phrase as delicious as "Gruyere Cream" really speaks for its self.
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!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...