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Categories:Viewed: 28 - Published at: 3 months ago
Ingredients
- 2 bundles broccolini
- 1/2 pound cavatappi (twists) pasta, cooked to al dente
- 1 shallot, chopped
- 3 cloves garlic, chopped
- 1/3 cup extra-virgin olive oil, a couple of glugs
- 1/3 to 1/2 pound wedge ricotta salata
- 6 sprigs fresh thyme, about 2 tablespoons of leaves stripped from stems
- Coarse salt and pepper
- 1/2 pint grape tomatoes, halved
Method
- Trim and discard the bottom 1/2-inch from the broccolini.
- Then cut the broccolini into 1-inch pieces.
- Steam broccolini covered in small skillet in 1/2 inch boiling water for 3 minutes, cold shock, and drain.
- Combine broccolini and pasta in a bowl.
- Return pan to stove over low heat and saute shallots and garlic in oil 2 minutes.
- Pour warm oil over pasta and broccolini.
- Crumble ricotta salata over pasta.
- Sprinkle the pasta with thyme, salt, and pepper, and toss to combine.
- Adjust seasonings and garnish salad with halved grape tomatoes.
