Creamy Linguine with Broccolini
Creamy Linguine with Broccolini
Rating: (1 rated)
  • 2 bundles (about 1 pound) broccolini
  • 2 tablespoon olive oil
  • 2 large cloves garlic, chopped
  • 1 1/2 cups cream
  • Salt and fine black pepper or white pepper
  • Nutmeg, freshly grated to taste (about 1/8 teaspoon)
  • 1 1/2 to 2 cups grated Grana Padano or Parmigiano-Reggiano
  • 1 pound linguine or whole wheat or farro linguine
  • Toasted panko or homemade breadcrumbs

Bring a large pot of water to a boil. 

Cut fatter broccolini stems lengthwise then cut thin florets and stalks in half across. Salt boiling water and add broccolini; cook 2-3 minutes to tender-crisp then remove with a spider to cool—keep water at a low boil for the pasta. Chop in half or thirds. 

Heat oil, 2 turns of the pan, in a large skillet over medium-heat. Add broccolini to hot olive oil, season with salt and pepper, and toss with garlic. Add cream and nutmeg, and simmer to reduce over medium-high heat. 

Turn the heat up under the pasta pot then cook pasta to al dente. 

Turn off heat on broccolini once cream is reduced by half and stir in 1 cup cheese, a few fat handfuls. Toss linguine with cream, broccolini and remaining cheese. Sprinkle breadcrumbs over pasta to serve. 

In we have selected the most viewed recipes from category - uncategorized . Enjoy the best recipes specially selected for you! Creamy Linguine with Broccolini is the right choice that will satisfy all your claims.
Rate for this recipe