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- Penne with Roasted Broccolini and Hazelnuts
- (Penne con Broccolini Arrosto e Nocciole)
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Ingredients:
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- 1/2 pound broccolini, thick stalks cut in half lengthwise
3 tablespoons extra virgin olive oil, divided
2 tablespoons hazelnuts, toasted, finely chopped
2 tablespoons finely chopped fresh Italian parsley
2 teaspoons finely grated lemon peel
1 garlic clove, pressed
1/4 pound Penne pasta (about scant 1 and 1/4 cups)
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- Directions:
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- Preheat oven to 400°F.
Place broccolini on large rimmed baking sheet.
Drizzle with 2 tablespoons olive oil.
Sprinkle with salt and pepper.
Toss, then spread in even layer.
Roast broccolini until tender and golden brown around edges, tossing occasionally, about 18-20 minutes.
Cool and then chop coarsely.
Mix hazelnuts, chopped parsley, finely grated lemon peel, and garlic in small bowl.
Cook pasta in large saucepan of boiling salted water until 'al dente', stirring occasionally.
Drain.
Return to saucepan.
Add broccolini and toss over medium heat to rewarm.
Transfer to medium bowl.
Add gremolata and remaining 1 tablespoon olive oil.
Toss to distribute evenly.
Season to taste with salt and pepper. Serves 2.
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