10 hours ago
Monday, October 28, 2013
I promise this looks like a lot of ingredients, but it was a simple throw together dinner.
I used my garden broccoli which is getting tastier with each frost in the garden.
Another creative recipe from Mr. Wilkinson!
You may want to double the hazelnut breadcrumb amount, since they stay fresh in a container in the pantry for a week or two, and they were delicious scattered over roasted cauliflower...........just sayin'.
Linguine w/ Broccoli, Herbs & Hazelnut Crumbs (adapted from Mr. Wilkinson's Vegetables):
For the hazelnut crumbs:
1/4 cup hazelnuts, toasted
2 slices of ciabatta bread (crusts on), torn into small pieces
2 tsp fresh thyme leaves
For the pasta:
8 oz. (half a box) dried linguine
1 generous tablespoon olive oil
3 oz. diced pancetta
1 large shallot, sliced
2 cloves garlic, thinly sliced
1/2 long red chili, thinly sliced (I used hot pepper flakes)
6 anchovy fillets
1 head of broccoli florets and stalk, chopped into small pieces
3 tbsp pasta cooking water
8 large basil leaves, finely chopped
1/4 bunch Italian parsley, leaves picked and chopped
Juice of 1 lemon
sea salt & black pepper
finely grated Parmesan, to serve
Toast the hazelnuts in the toaster oven for a minute or two until fragrant.
Chop and set aside.
Toast the breadcrumbs in a skillet with some olive oil until golden brown and crispy. Alternatively, you can toast the bread in the toaster oven too! (it's toaster oven day). Add them to the hazelnuts along with the fresh thyme. Set aside.
Bring salted water to the boil. Add linguine and cook until al dente. Take off the heat; allow pasta to sit in the water.
Meanwhile, place a large skillet over medium heat, add the olive oil and pancetta and cook until the pancetta is crispy.
Add the shallot, garlic and chili, turn down the heat to low and cook until softened.
Turn the heat up to medium, add the anchovies and broccoli and cook, stirring frequently, for 4 minutes.
Add the 3 tbsp of the pasta cooking water, and add the drained pasta to the sauce.
Stir to incorporate all the ingredients.
Add in the fresh herbs, lemon juice and salt & pepper.
Divide among bowls and scatter over the Parmesan and hazelnut crumbs.
I served this along side a Caesar salad with fresh Romaine from my garden, which survived the frost, woo hoo.
The perfect Sunday dinner.