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Broccoli And Pearl Onion Pasta

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.

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Broccoli And Pearl Onion Pasta

Category

Main Course

Servings

6

Prep Time

10 minutes

Calories

674

Author:

Giada De Laurentiis

Image of Broccoli And Pearl Onion Pasta

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pour the dressing over the pasta and toss well until coated. Season to taste with salt and pepper and serve.

Nutrition

Nutrition

per serving
Calories
674
Amount/Serving % Daily Value
Carbs
84 grams
Protein
19 grams
Fat
31 grams
Saturated Fat
5 grams
Cholesterol
9 milligrams
Sodium
285 milligrams
Fiber
9 grams
Sugar
12 grams
Unsaturated Fat
23 grams
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Vegetarian

1 comment

  • Author's avatar image
    Mary Chambers
    ★★★★★
    ★★★★★

    Kinda bland and makes a ton. It needs something. We are trying to eat healthy but want tasty food. And we love most of your other recipes, so this was a disappointment.

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