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.
INGREDIENTS
Nutrition- 3tablespoons olive oil
- 1⁄2cup broccoli floret
- 1⁄4
- 2
- 1
- 1⁄4
- 1tablespoon reserved pasta water
For the Breadcrumbs
- 1tablespoon toasted breadcrumb
- 1⁄2teaspoon parsley
- 1⁄2
- 1⁄2teaspoon red pepper
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DIRECTIONS
- 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.
- Cook campanelle until al dente and add to bowl of broccoli and reserved pasta water, mix well until pasta is coated evenly.
- Breadcrumbs: Mix all and use as garnish.
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