Broccoli and Radicchio Pasta

31 Oct Broccoli and Radicchio Pasta

Freshly steamed broccoli florets and roasted radicchio are tossed with a shallot and garlic sauce to make this delicious pasta dish.  Serve it alone or with your favorite protein to make it a complete meal.  The flavors work well together and create a unique farm fresh dish.

Broccoli and Radicchio Pasta

Ingredients:
1 small head broccoli
1 head radicchio
2 large shallots
3 cloves garlic
¼ cup plus 3 Tbsp olive oil, divided
2 tsp honey
½ tsp sea salt, divided
2 pinches black pepper, divided
3 Tbsp pine nuts
12 ounces pasta, cooked as directed (reserve some of the pasta water for the sauce)
Freshly grated parmesan cheese

• Prepare all produce.
  • Broccoli- wash and dry; cut florets into bite size pieces; reserve stems for another use
  • Radicchio- soak in ice water for 20-30 minutes; dry well and slice into quarters (long ways)
  • Shallots- peel and thinly slice
  • Garlic- peel and thinly slice

• Preheat oven to 400°
• In a small bowl, mix 2 Tbsp olive oil, honey, ¼ tsp salt and a pinch of pepper. Brush this on all sides of the radicchio and place on a small baking sheet.  Roast in the oven for 12 minutes.

• Place broccoli florets in a small pot with water and a steamer insert in it. Steam for about 8 minutes or until the florets are fork tender.
• Place pine nuts in a small oven safe dish. Toast in the oven for 7 minutes.
• While both the radicchio and broccoli are cooking, heat 1 Tbsp oil in a small sauté pan on the stove. Add the sliced shallots and cook on medium/low heat for about 5 minutes.  Add the garlic and cook for an additional 5 minutes.  Stir well during cooking.
• In a blender, combine the cooked shallots and garlic, ¼ cup oil, ¼ cup pasta water, 2 Tbsp toasted pine nuts, ¼ tsp salt, and a pinch of pepper. Blend well until you achieve a creamy sauce.
• Once the radicchio is roasted, thinly chop into slices.

• To assemble pasta dish, place the cooked pasta in a large bowl. Add the chopped radicchio, steamed broccoli florets, and the sauce.  Toss to coat everything.
• Top with freshly grated parmesan and the remaining 1 Tbsp of toasted pine nuts.
• Enjoy!

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com