INGREDIENTS :
- - Pasta: 12 ounces of your choice (penne, fusilli, or farfalle work well)
- - Broccoli: 1 large head, cut into florets
- - Peas: 1 cup, fresh or frozen
- - Pecorino Romano cheese: 1 cup, finely grated
- - Olive oil: 3 tablespoons
- - Garlic: 3 cloves, minced
- - Red pepper flakes: 1/2 teaspoon (optional, for a bit of heat)
- - Lemon zest: 1 teaspoon
- - Lemon juice: 2 tablespoons
- - Salt and black pepper: to taste
- - Fresh basil or parsley: for garnish, finely chopped
HOW TO MAKE:
1. Prepare the Ingredients:
- Start by washing the broccoli thoroughly and cutting it into small florets. If you’re using fresh peas, shell them; if frozen, just measure them out.
- Mince the garlic cloves finely.
- Grate the Pecorino Romano cheese and set aside.
- Zest and juice the lemon.
2. Cook the Pasta:
- In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
- About 4 minutes before the pasta is done, add the broccoli florets to the pot to cook them along with the pasta.
- Add the peas in the last 2 minutes of cooking time.
3. Prepare the Sauce:
- While the pasta, broccoli, and peas are cooking, heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and red pepper flakes (if using) to the skillet. Sauté for about 1-2 minutes, until the garlic is fragrant but not browned.
4. Combine and Finish:
- Reserve about 1 cup of the pasta cooking water, then drain the pasta, broccoli, and peas together.
- Add the drained pasta, broccoli, and peas to the skillet with the garlic and oil. Toss to coat everything well.
- Add the lemon zest, lemon juice, and about half of the grated Pecorino Romano cheese. Toss to combine, adding some reserved pasta water a little at a time to create a light, creamy sauce.
- Season with salt and black pepper to taste. Continue tossing until everything is well mixed and heated through.
5. Serve:
- Divide the pasta among serving bowls.
- Top each serving with a generous sprinkle of the remaining Pecorino Romano cheese.
- Garnish with freshly chopped basil or parsley for a burst of color and added freshness.
Tips and Variations:
- For extra protein: Add cooked chicken breast, shrimp, or chickpeas.
- Vegetarian/Vegan option: For a vegan version, omit the Pecorino Romano and use nutritional yeast or a dairy-free cheese alternative.
- Nutty twist: Toasted pine nuts or slivered almonds can be sprinkled on top for extra crunch and flavor.
- Herb variations: Fresh mint or dill can be used instead of basil or parsley for a different flavor profile.
- Creamier texture: Add a dollop of crème fraîche or a splash of heavy cream to the skillet before combining the pasta for a richer sauce.
This Broccoli Pasta with Peas and Pecorino is a delightful, easy-to-make dish that’s perfect for a quick weeknight dinner or a satisfying lunch. The combination of tender broccoli, sweet peas, and the sharp, tangy flavor of Pecorino Romano cheese, all brightened with a hint of lemon, creates a harmonious and delicious meal. Enjoy!