Broccoli And Pearl Onion Pasta

Name: Broccoli And Pearl Onion Pasta
Prep time: 10 min
Total time: 10 min
Yield: 6
Cuisine: Italian
Ingredients: 1 pound short pasta, such as casarecce; 3/4 cup extra virgin olive oil, (divided); 1 12- ounce bag of frozen pearl onions, (thawed); Kosher salt and freshly ground black pepper; 3 garlic cloves, (minced); 1 pound broccoli, (cut into small florets); 1 15- ounce can cannellini beans, (rinsed and drained); 1/2 cup grated pecorino romano cheese; Grated zest and juice of 2 large lemons; 2 tablespoons honey; 1 cup about 1 ounce chopped fresh chives

My sister, Eloisa, absolutely loved a farro, broccoli, and cipollini onion dish my mom used to make when we were kids. I re-created the dish, making it a more weeknight-friendly meal by replacing the farro with faster-cooking farfalle pasta and the cipollini onions with peeled and easy-to-find frozen pearl onions. Now, Eloisa can make this after work for both herself and for her son, Julian. Even better, it's great hot or cold, as a salad. I love to use an extra fun pasta bite-sized pasta shape for pasta salads like this one, and strozzapreti is a great pick.

Prep Time

10 minutes

Ingredients

For The Pasta:

1 pound short pasta, such as casarecce

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3/4 cup extra virgin olive oil, (divided)

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1 12- ounce bag of frozen pearl onions, (thawed)
Kosher salt and freshly ground black pepper
3 garlic cloves, (minced)
1 pound broccoli, (cut into small florets)
1 15- ounce can cannellini beans, (rinsed and drained)
1/2 cup grated pecorino romano cheese

For The Dressing:

Grated zest and juice of 2 large lemons
2 tablespoons honey
1 cup about 1 ounce chopped fresh chives

Instructions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Drain and place in a large serving bowl.
In a large saucepan or Dutch oven, heat 1/4 cup of the oil over medium-high heat. Add the onions and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until golden and tender, about 10 minutes.
Add the garlic and cook for 30 seconds, until aromatic. Add the broccoli and saute for 1 minute. Add 1/3 cup water and scrape up the browned bits that cling to the bottom of the pan with a wooden spoon. Cover the pan and cook until the broccoli is tender, about 4 minutes. Add the beans and cook for 1 minute, until warmed through. Add the pecorino cheese and toss with the pasta until coated.
In a small bowl, whisk together the lemon juice, lemon zest, remaining 1/2 cup olive oil, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in the chives.
Pour the dressing over the pasta and toss well until coated. Season to taste with salt and pepper and serve.