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Broccoli with Parsnips, Hazelnuts and Orecchiette

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Be sure to chop up some carrot greens, parsley, basil or other fresh leafy herbs you have on hand. Add them during the last minute of cooking.

  • Author: Mary Leir
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 4 Servings 1x

Ingredients

Scale
  • 1 large head of broccoli, cut into large florets, stalk peeled and coarsely chopped kept separate
  • 1/2 pound orecchiette
  • 2 tablespoons extra-virgin olive oil
  • 1 pound turnips, peeled and cut into 1/4-inch pieces
  • 1/2 cup dry white wine
  • 8 oz. Kite Hill Almond Milk Ricotta (see note)
  • Kosher salt
  • 1/2 teaspoon ground pepper
  • 4 garlic cloves, smashed and then thinly sliced
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup fresh herbs (dill, basil, mint, parsley), chopped (optional but recommended)
  • 2 tablespoons fresh lemon juice
  • 1/2 cup hazelnuts lightly toasted
  • 1/4 cup dried breadcrumbs

Instructions

  1. Blanch broccoli in a large pot of boiling salted water until crisp-tender, about 2 minutes. Using a slotted spoon, transfer broccoli to a colander to cool slightly and drain (save pot of water for cooking pasta).
  2. When cool enough to handle, chop broccoli into small pieces; set aside.
  3. In same pot of boiling salted water, cook pasta, according to package instructions. Reserve 1 cup pasta water, then drain pasta and return to pot.
  4. In a large heavy bottom pan, heat 2 tablespoons olive oil over medium-high. Add turnips, ground pepper, and garlic to pan and saute until turnips are softened and browned, 5 minutes. Add wine and deglaze the pan.
  5. While turnips cook, place ricotta in bowl of a food processor. Add 1/2 teaspoon salt and nutritional yeast. Start to blend and add 3 tablespoons olive oil in a thin stream. Ricotta should get very creamy. Add more olive oil if needed. Set aside.
  6. Add blanched broccoli to browned turnips in pot. Ladle about 1/2 cup pasta cooking liquid from pasta. Sprinkle in red pepper flakes. Cook until broccoli is as tender as you want it.
  7. Add orecchiette and whipped ricotta. Stir to make a sauce. Add chopped herbs (if using) and more pasta water if sauce is too dry.
  8. Stir in lemon juice and taste. Adjust seasonings adding more salt and pepper as needed.
  9. Serve sprinkled with more red pepper flakes, toasted hazelnuts, dried breadcrumbs and a drizzle of oil.

Notes

Note: Substitute cashew cream if you do not have access to Kite Hill Almond Milk Ricotta.

Find it online: http://shiftycrafty.com/broccoli-with-parsnips-hazelnuts-and-orecchiette/