Broccoli & Fennel Rigatoni With Spiced Cannellini


START TO FINISH: 30 MIN. SERVES 4 ½ cup extra-virgin olive oil

1¼ tsp. fennel seeds

8 cups very small broccoli florets from 2 large crowns

2 cups packed fresh basil, plus ½ cup chopped

2 Tbsp. white wine vinegar

½ cup freshly grated Parmesan, plus more for serving

1 large garlic clove

Large pinch of cayenne pepper

1 can (15 oz.) cannellini beans

1 tsp. smoked paprika

Red pepper flakes

¾ lb. whole wheat or brown rice rigatoni

Kosher salt and freshly ground black pepper

1 In a large skillet, heat 2 Tbsp. oil and the fennel seeds over medium, stirring until fragrant, about 2 min. Scrape the fennel oil into a food processor.

2 Return the skillet to medium heat, and add ½ cup water and the broccoli. Cover, and steam the broccoli until bright green and crisp tender, about 3 min. Remove the lid, and reserve 2 cups of the florets. Scrape the remaining florets into the food processor with the fennel oil. Let cool slightly, then add another 5 Tbsp. oil, 2 cups basil leaves, vinegar, cheese, garlic, and a pinch of cayenne. Pulse until very finely chopped.

3 Return the skillet to medium heat, add the remaining 1 Tbsp. oil, the beans, paprika, and a large pinch of red pepper flakes. Cook, stirring until warm, about 3 min. Remove from heat; stir in chopped basil. Keep warm.

4 Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente, following package instructio­ns. Drain, and return to the pot. Scrape the finely chopped broccoli into the pot with the cooked pasta, and add the reserved broccoli.

5 Spoon pasta into bowls, and spoon the warm beans over top. Sprinkle with Parmesan and more red pepper flakes if desired.

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