Romanesco broccoli and roasted garlic pasta

 When you hold something as beautiful as the Romanesco broccoli in your hands, you almost don`t want to ruin its beauty by cutting it into pieces, it is that special! So preparing it in a simple way that will bring out its delicate flavor seems to be the obvious choice.

Ingredients (serves 4-6)
- 1 package 450 g linguine (or other pasta)
- 1 Romanesco broccoli, cut into florets
- 1 garlic head
- extra virgin olive oil
- salt and pepper, to taste

Arrange the Romanesco florets on a baking sheet lined with parchment paper . Cut the top of the garlic head, exposing a little bit of the cloves, then place it on the tray, with the Romanesco. Sprinkle with salt and pepper and drizzle with some olive oil. Roast at 400 F until fork tender and edges of Romanesco start to brown.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta, al dente. Remove about 1 cup of the cooking water, then drain the pasta.
In a non stick pan, heat 2 Tablespoons olive oil and add the roasted garlic that you squeeze out of its papers. Roughly mash it with a wooden spoon, then add the linguine and some of the reserved pasta water. Season with salt and pepper and toss to coat. Cook for a couple of minutes, until water is absorbed. Divide the pasta among individual plates and garnish with the roasted Romanesco and a drizzle of extra virgin olive oil. Enjoy!

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