Broccolini Orecchiette with Lemon Pistachio Crumbs

Broccolini orecchiette tossed with lemon, Parmesan, and toasted pistachio breadcrumbs for a quick, flavorful vegetarian stovetop pasta.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 8 oz orecchiette
• 1 bunch broccolini
• 0.333 cup pistachios
• 0.333 cup breadcrumbs
• 1 lemon
• 0.25 cup parmesan cheese
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package directions until al dente. During the final 3 minutes, add the broccolini and cook until bright green and tender-crisp. Reserve 1 cup pasta water, then drain. (about 15 min)
2. While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the pistachios and breadcrumbs and toast, stirring often, until golden and fragrant, 3 to 4 minutes. Transfer to a bowl. (about 4 min) — Medium heat
3. Return the drained pasta and broccolini to the pot over low heat. Add the garlic, lemon zest, 2 tablespoons lemon juice, Parmesan, salt, and pepper. Stir in 1/2 cup reserved pasta water, adding more as needed, until glossy and lightly sauced. (about 2 min) — Low heat
4. Divide the pasta among bowls and sprinkle with the toasted pistachio crumbs. (about 1 min)