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Categories:
garlic vegetable oil broccoli florets salt sugar fusilli red pepper Lemon juice freshly squeezed basil freshly manchego cheese almonds
Viewed: 4 - Published at: 2 years agoIngredients
- 2 whole garlic bulb dry layers of skins removed, top quarter of heads cut off and discarded
- 5 1/2 tablespoons vegetable oil such as olive oil, canola oil, or any vegetable oil
- 1 1/2 pound broccoli florets
- 1 x salt and black pepper to taste
- 1 pinch sugar
- 16 ounce pasta 1 pound, such as fusilli, prefer whole wheat
- 1 x red pepper flakes to taste
- 2 tablespoons lemon juice freshly squeezed, or more to taste
- 2 tablespoons basil freshly chopped
- 3/4 cup manchego cheese grated
- 13 cup almonds sliced and toasted
Method
- Place the oven rack in the center of the oven.
- Put a large rimmed baking sheet on the rack, and preheat the oven to 500 degrees.
- Prepare one 12-inch sheet of foil and spread flat on the counter-top.
- Set the garlic heads, cut-side up, in the center of foil.
- Drizzle 1/2 teaspoon oil over each head and seal the packet.
- Put the packet on the oven rack and roast until the garlic is very tender, 38 to 42 minutes.
- Open the packet and set aside to let cool.
- While the garlic is roasting.
- Cut the broccoli at juncture of crowns and stems, remove outer peel from stems.
- Cut stems into 2 to 3-inch lengths and each lengths into 1/2-inch thick pieces.
- Cut crowns into 4 to 6 wedges depending on the size of the broccoli.
- Add the broccoli in a large bowl along with 1 1/2 tablespoons oil, 1 teaspoon salt, black pepper to taste, 1 pinch of sugar, and toss until well coated and mixed.
- Remove the baking sheet from the oven.
- Carefully transfer the broccoli to the hot baking sheet and spread into even layer, arranging cut side down.
- Bring the baking sheet back to the oven and roast until broccoli is well browned and tender, about 15 minutes.
- Transfer the roasted broccoli to the cutting board.
- When cool enough to handle, chop into 1/2-inch pieces.
- While broccoli roasts, bring 4 quarts water to a boil in a large pot.
- Stir in the pasta and about 1 tablespoon salt, and cook until ad dente.
- Squeeze roasted garlic cloves from their skins into a small bowl.
- With a fork, mash garlic to smooth paste, then mix in red pepper flakes and lemon juice to taste.
- Slowly whisk in remaining 1 1/2 tablespoons of oil.
- Drain pasta, reserving 1 cup cooking water, and return pasta to pot.
- Stir in chopped broccoli, pasta and garlic sauce, 4 tablespoons of the cooking water, basil, and extra lemon juice to taste.
- Sprinkle remaining cheese and toasted sliced almonds on top.
- Serve right away.
