Alison's Campanelle

Alison Roman, former Bon Appetit magazine editor and author of cookbook Dining In joins The Sosta's guest chef series with a fresh and fun pasta dish.

• Ready In: 30 mins
• Serves: 1

Ingredients

• 3  tablespoons olive oil
• 1⁄2 cup broccoli floret
• 1⁄4 lemon, sliced thinly
• 2  tablespoons parmigiano-reggiano cheese, grated
• 1  teaspoon garlic, minced
• 1⁄4 lb campanelle pasta (or fusilli)
• 1  tablespoon  reserved pasta water

• For the Breadcrumbs

• 1  tablespoon  toasted breadcrumb
• 1⁄2 teaspoon parsley
• 1⁄2 teaspoon garlic, minced
• 1⁄2 teaspoon  red pepper

Directions

1. Sauce: Heat oven to 400 degrees F In medium bowl mix together olive oil, broccoli, lemon, parmigiano Reggiano and garlic. Lay mixture onto sheet pan lined with parchment paper and roast for 7 minutes or until broccoli chars. When cooled, chop mixture finely and place back in medium bowl.
2. Cook campanelle until al dente and add to bowl of broccoli and reserved pasta water, mix well until pasta is coated evenly.
3. Breadcrumbs: Mix all and use as garnish.